Beef Stifado with Shallots and Cinnamon
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Ingredients
- 700 g braising beef, diced
- 300 g shallots
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 150 ml red wine
- 1 tbsp red wine vinegar
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 485 kcal
- Protein
- 39.2 g
- Carbohydrate
- 16.5 g
- of which sugars
- 9.4 g
- Fat
- 25.3 g
- of which saturates
- 7.5 g
- Fibre
- 3.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the shallots, leaving them whole if small or halving larger ones. Crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef in batches over a high heat, then set aside.
- 3
Add the shallots to the pan and cook for 5 minutes until starting to colour, then stir in the garlic for 1 minute.
- 4
Return the beef to the pan with the tinned chopped tomatoes, red wine, red wine vinegar, cinnamon stick and bay leaves.
- 5
Season well, bring to a simmer, then cover and cook gently for 70 minutes, stirring occasionally, until the beef is completely tender.
- 6
Uncover for the last 10 minutes to thicken the sauce. Remove the cinnamon stick and bay leaves before serving.
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