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Ingredient
Stifado
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Ingredient
Food ration :
6 servingsCooking time :
2hr
3 springs
rosemary
2 tsp
dried oregano
125 ml
red wine
2 tbsp
wine vinegar
3 cloves
garlic, crushed
3
cloves
900 g
diced beef
1 tin
tomatoes
2 tbsp
tomato purée
300 ml
beef stock
250 g
mushrooms, quartered
70 g
butter
225 g
self raising flour
1
egg
110 ml
milk
4 tbsp
chopped chives or parsley
Cooking instructions
* Step 1
Mix the marinade ingredients together then add the beef. Leave in the fridge for at least 2 hours
* Step 2
Fry the whole shallots until they start to colour. Set aside.
* Step 3
Brown the beef and set aside. You will have to do it in batches to not overcrowd the pan
* Step 4
Put all the rest of the stew ingredients, including the marinade but not the shallots into the pan and bring to the boil. Add the beef, 1 can of water, put the lid on and cook for 1hr at 180oC
* Step 5
After an hour, stir the stew and add the shallots. Cook for another 30min.
* Step 6
During this 30min, make the dumplings. Rub the butter and flour together to form breadcrumbs. Beat the egg and add the herbs and milk to it. Add to the milk to form a sticky dough
* Step 7
When the stew has had its 30min, spoon blobs of dumpling mixture on to, ~2cm apart. You will get around 8-10.
* Step 8
Put the stew back in the oven with the lid off for 30min
Note: if there is a photo you can click to enlarge it
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