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greekutama· 6 servings

≈1378 kkal · P 26.5g · L 104.7g · KH 86g (per recipe, TKPI estimate)

Stifado Daging Sapi

Greek Beef Stifado

Stifado Daging Sapi
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 2 kg beef chuck, cut into 4 cm cubes
  • 1 kg pearl onions, peeled
  • 250 ml dry red wine
  • 400 g canned crushed tomatoes
  • 120 ml extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 whole allspice berries
  • 3 whole cloves
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • Salt and black pepper to taste

Instructions

  1. 1Pat beef dry, season generously with salt and pepper. Heat 60 ml olive oil in a large heavy pot over high heat; brown beef in batches, 3-4 minutes per batch. Remove and set aside.
  2. 2Reduce heat to medium. Add remaining olive oil, then pearl onions; sauté 8-10 minutes until golden brown. Add garlic, cook 1 minute.
  3. 3Deglaze with red wine, scraping up browned bits. Simmer 3 minutes to reduce alcohol.
  4. 4Return beef to pot. Add crushed tomatoes, tomato paste, bay leaves, cinnamon stick, allspice, cloves, oregano, and vinegar. Season with salt and pepper.
  5. 5Bring to a gentle boil, then reduce to lowest simmer. Cover and cook 2.5-3 hours until beef is fork-tender and sauce has thickened.
  6. 6Check seasoning, adjust salt and pepper. Remove cinnamon stick, bay leaves, and whole spices if desired.
  7. 7Rest 15 minutes before serving. Serve with crusty bread or orzo.

Source: llm-generated