Local Member Bundle
Congratulations, you’ve chosen our local membership bundle for:
Preparation Time
|
15mins
|
Cooking Time
|
15mins
|
Level
|
Medium
|
Serves
|
4
|
Bites
|
1
|
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.
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