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Moschari Stifatho (Greek Beef Stew)

#Post
1

This is nice on a cold winters night: 2lbs (1kg) beef such as chuck or other stewing steak.55g butter or 4 Tbs olive oil, 2 Tbs tomato puree/paste or 4-5 tomatoes, 1/2 pint (300ml) hot water, 2 Tbs wine vinegar, 2-4 cloves of garlic peeled and cut in half lengthways, a sprig of rosemary, 2 bay leaves, salt and pepper, 1.5lbs (675g) small pickling onions peeled and left whole, 3 Tbs veg oil for frying onions.
Cut meat into serving portions. Fry pieces of meat in a pan in a mixture of butter and oil until browned all over. Dilute tomato puree/paste in the hot water and pour over the meat. Add the vinegar garlic and herbs. Cover and cook slowly for approx 1 hour, stirring occasionally. Season with salt and pepper. In the meantime fry the onions whole gently in a frying pan with the oil turning them occasionally so that they brown all over, 15-20 mins. When the meat is quite tender add the contents of the frying pan and simmer for 15-30 mins. Serve on top of rice or spuds and green veg.

village.green - 2019-07-21 18:32:00
2

Sounds good…

fromwhereisit - 2019-07-22 13:44:00
3

It does too

rainrain1 - 2019-07-24 08:12:00
1

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