Friday 17 May - Beef Stifado

For once I was very organised on a Friday, and managed to get the beef into the marinade before starting work.

The marinade consisted of red wine, wine vinegar, oregano, cloves, cinnamon, bay leaves garlic and allspice berries.

I left the chunks of braising steak quite big, and they were in the marinade all day.

 



 

The beef was then braised in this marinade, along with some peeled and chopped tomatoes and a spoonful of tomato puree for about 3 hours.

 

 



 

 

The rich stew was served with some orzo, and a Greek Style Salad with dill and mint stirred into it.