Greek Stifado Stew
This traditional beef and onion stew is served all over greece. Its usually eaten with boiled potatoes and greens (horta). You can use any greens, e.g. spinach, springgreens, chard,kale,beetroot tops or sorrel.
- Low-cal spray
- 500g Lean stewing or braising steak(all visible fat removed), cubed
- 20 Baby onions
- 3 Garlic cloves, crushed
- 1x400 Can of chopped tomatoes
- 2tbsp Red wine vinegar
- 1tbsp Tomato paste
- 200ml Red wine
- 300ml Beef stock
- 1 Bay leaf and 1 cinnamon stick
- 2 Sprigs fresh thyme or rosemary
- A good pinch of dried oregano
- 800g potatoes, peeled and cut into large chunks
- A few sprigs of parsley, chopped
- Salt and freshly ground pepper
- 800g Mixed greens, washed, trimmed and broken into large pieces
- Juice of 1 large lemon
- 4tsp Olive oil
Lightly spray a saucepan with oil and set over a medium heat. Add the beef and cook for a few minutes until browned all over. Remove from the pan and keep warm. Add the baby onions and garlic to the pan, and cook, turning them occasionally, for 5 minutes, until golden brown.
Stir in the tomatoes, vinegar, tomato paste, wine, stock, cinnamon and herbs. Return the beef to the pan and simmer gently for 1¼ hours, until the beef is really tender and the sauce has reduced. Season to taste.
Meanwhile, boil the potatoes in a pan of lightly salted water for about 15 minutes until tender. Cook the greens in a steamer or colander suspended over a pan of simmering water for 3 minutes or until wilted and just tender. Whisk the lemon juice and oil and gently toss with the greens. Season to taste.
Serve the stifado, sprinkled with parsley, with the boiled potatoes and greens.