Stifado (beef stew with zucchini)

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 kg Beef (leg or shoulder)
  • 4 Garlic cloves
  • 8 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, black pepper
  • 1 can(s) (850 ml) Tomatoes
  • 4 TABLESPOONS Red wine vinegar
  • 150 ml Red wine
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 750 g small onions
  • 1 collar Parsley
  • 7-10 Tbsp some sprigs of thyme
  • 2 Courgettes (about 250 g each)

Directions

  1. 1

    Wash the meat, dab dry and cut into large cubes. Peel garlic and chop roughly. Heat 6 tablespoons of oil in a roasting or casserole dish. Fry the meat in portions until it is brown all around.

  2. 2

    Put all the meat back into the roaster, fry the garlic briefly. Season everything with salt and pepper. Add 350 ml water, tomatoes with juice, vinegar, wine, cinnamon and bay leaf. Bring to the boil, cover and stew for about 1 1⁄2 hours.

  3. 3

    Peel the onions. Wash parsley, shake dry and chop. Add both to the meat. Cover and braise for about 30 minutes.

  4. 4

    Wash the thyme, dab dry and chop. Wash, clean and chop the zucchini. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini and thyme briefly. Season with salt and pepper. Season the stifado to taste as well.

  5. 5

    Serve with the zucchini vegetables. Serve with macaroni or white bread.

Nutrition Facts

KCAL
700 kcal
CARBS
36 g
FATS
30 g
PROTEINS
61 g