Stifatho

Ingredients

• Beef200 g
• Onion1/2 count (75 g)
• Tomato1 count (130 g)
• Red Wine1/4 glass (35 ml)
• Bay Leaves1 count (1 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)
• Cinnamon1 pinch (1 g)
• Ground Cloves1 pinch (1 g)
• Cumin1 pinch (1 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling.

2. 2

   Step 2

   Make two cross cuts at the top of the tomatoes and once the water is boiling, add the tomatoes.

3. 3

   Step 3

   Let boil for 5 minutes. After 5 minutes, remove and blend.

4. 4

   Step 4

   Meanwhile, dice the beef. Set aside.

5. 5

   Step 5

   Heat a pot over medium heat and pour half of the oil.

6. 6

   Step 6

   Once heated, sear the beef for 2 to 3 minutes per side or until browned. Remove and set aside.

7. 7

   Step 7

   Add the remaining oil in the same pot and the onion previously cut into pieces. Brown.

8. 8

   Step 8

   Add the red wine, the blended tomato and cover. Bring to a boil and lower to medium heat for five more minutes.

9. 9

   Step 9

   Add the beef, salt, bay leaves, cumin, cloves and cinnamon. Stir, cover and cook for 1 hour over low heat.

10. 10

    Step 10

    Season to taste, serve and garnish with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stifatho can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.