Recipe by Darrin Hosegrove
Try this delicious recipe from Darrin Hosegrove and the inspirational team at Ashburton Cookery School and their Greek Meze cookery course.
- 400g beef chuck diced with a little fat attached
- 12 small shallots, peeled and cut in half
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree2 cloves garlic, sliced
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- ½ tsp freshly grated nutmeg
- 1 tsp dried oregano
- 100ml dry red wine
- 3 tbsp red wine vinegar
- 2 tbsp plain flour
- 1 tbsp cooking oil
- Sea salt and black pepper
And for the Pasta:
- 100g orzo pasta
- 500ml water
- Olive oil
- Sea salt
- Heat the oil in a medium sized saucepan and add the shallots.
- Cook the shallots until golden to give a caramelised colour and add the diced beef.
- Fry the beef until lightly coloured and add the plain flour cook gently so the beef is coated in the flour.
- Add the sliced garlic, oregano and tomato puree and cook for a further couple of minutes.
- Add all the remaining ingredients and bring the stifado to the boil and simmer gently.
- Place a tight fitting lid on the saucepan and placein a pre-heated oven at 160°C for 2 – 3hours or until tender and the sauce has thickened.
- Carefully stir the stifado and season with salt andpepper.
- Serve with freshly cooked orzo pasta
For the pasta:
- Place the pasta into a sieve and rinse well with cold water to remove some of the starch.
- Place the pasta into a pan and cover with cold water, bring to the boil and simmer forapprox. 10 mins or until the pasta is just cooked.
- Drain into a sieve and place into a bowl.
- Add a liberal amount of olive oil to stop the pastasticking and a pinch of salt.
- Serve into a bowl and place the beef stifado on top