Beef Stifado

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Start this one-pan wonder a day ahead for maximum flavour payoff.

The ingredient of Beef Stifado

• 2 garlic cloves crushed
• 1 teaspoon cracked black pepper
• 1 teaspoon ground allspice
• 1 2 teaspoon ground cinnamon
• 1 4 teaspoon ground cloves
• 1 2 cup dry red wine
• 800g beef oyster blade steak trimmed cut into 3cm pieces
• 1 tablespoon extra virgin olive oil
• 2 sprigs fresh rosemary
• 8 large eschalots halved
• 400g can diced tomatoes
• 410g can tomato puree
• 2 tablespoons red wine vinegar
• soft polenta see note to serve
• fresh flat leaf parsley chopped to serve

The Instruction of beef stifado

• combine garlic pepper allspice cinnamon cloves and wine in a large glass or ceramic bowl add beef toss to coat cover refrigerate overnight if time permits
• preheat oven to 180c 160c fan forced
• drain beef from marinade reserving marinade heat oil in a large ovenproof saucepan or flameproof casserole dish over medium high heat cook beef in batches for 5 minutes or until browned all over
• return beef to pan add reserved marinade and rosemary bring to the boil add eschalot tomatoes 1 2 cup water tomato puree and vinegar season with salt and pepper cover pan return to the boil carefully transfer pan to oven
• bake for 1 hour 20 minutes remove lid bake for 30 to 40 minutes or until beef is tender serve stifado with polenta and sprinkle with parsley

Nutritions of Beef Stifado

calories: 574 556 calories
calories: 18 2 grams fat
calories: 7 2 grams saturated fat
calories: 41 7 grams carbohydrates
calories: n a
calories: n a
calories: 53 5 grams protein
calories: 122 milligrams cholesterol
calories: 1032 milligrams sodium
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calories: nutritioninformation