• 800grams - 1kg of lean beef cubed
  • 500 grams of shallots
  • 1 large Onion
  • 2 tomatoes
  • Garlic Cloves (to taste) I used 4 cloves
  • Cloves 3-4
  • vegatable stock cube
  • small wine glass of extra virgin olive oil
  • Glass of Red Wine
  • 2 tbsp of red wine vinegar
  • 2 tbsp of tomato puree/paste
  • 1/2 cinnamon stick
  • 3 sprigs of rosemary
  • 1/2 - 1 tsp of ground nutmeg
  • 4 bay leaves
  • black pepper
  • salt


  • STEP 1
    put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
  • STEP 2
    Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
  • STEP 3
    then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
  • STEP 4
    then finally add your chopped tomatoes and continue stirring for 5 minutes,
  • STEP 5
    then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
  • STEP 6
    whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.

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