Stifado

Preparation

1. Fry the meat over a high heat, until browned
2. Add the onion and fry for 5 minutes
3. Add the garlic and stir in
4. Add the wine and allow to cook down for around 5 minutes
5. Add the peppers, cinnamon, all spice, salt, pepper, tomatoes and tomato purée. Add a little water if the sauce is too dry
6. Cook on a low heat with a lid for around 45 minutes
7. Finally, add the shallots and cook for an additional 45 minutes

Notes

Ingredients

• 120ml olive oil
• 800g beef
• 1 white onion, finely diced
• 4 cloves garlic
• 1 large glass red wine
• 2 sweet peppers, fine cut
• 1 cinnamon stick
• 1tsp whole all spice
• Pinch salt
• Pinch black pepper
• 2 tomatoes, skinned and cut
• 2tbsp tomato purée
• 50ml water
• 500g shallots

Equipment

Nutritional Facts

• Serving size: 612.8g
• (27% / 34%)   Calories: 685kcal
• (62%)Total fat: 34g
• (33%)   Saturated fat: 6.5g
• (69%)   Unsaturated fat: 24g
•     Mono: 21g
•     Poly: 3g
• (37%)   Cholesterol: 110mg
•   Trans Fat: 0.2g
• (12%)Total carbohydrates: 35g
•   Starch: 0g
• (47%)   Sugars: 14g
•     Sucrose: 0.3g
•     Glucose: 1.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.1g
•     Galactose: 0g
• (28%)   Fibre: 7.1g
• (102%)Protein: 51g
• Salts
• (8%)   Sodium: 168mg
• (44%)   Potassium: 1.5g