Although this recipe is not as quick as some it is extremely easy to make and makes a great alternative to a Sunday Roast, and by adding potatoes to the stew, it becomes my favourite, a one pot meal.
Scottish Stifado, Greek Stew
- 2tbls olive or rapseed oil
- 400g beef stew
- 500g baby potatoes halved
- 3 cloves of crushed garlic or 3tsps of garlic granules
- 1 large onion diced
- 4 or 5 mushrooms (optional)
- 2 beef tomatoes or 4 large tomatoes chopped
- 1tbl tomato purée
- A squirt of lemon juice
- 200mls of hot water or
- 150ml of red wine & 50mls water
- 2 bay leaves
- 3 cloves
- 1/2tsp cinnamon powder
- 1/4tsp nutmeg
- 2 stock cubes beef or your own choice
- Glug of olive or rapseed oil
- Shallots, one or two per person (optional)
- 4 carrots battened
- 50g butter
- Heat your oil in large pan and add the onions
- Cook onions for 5 mins until softened
- Add beef and mushrooms and cook for a further 5 mins.
- Add the garlic, cloves, cinnamon and nutmeg and stir for a minute
- Add the tomatoes, tomato purée, lemon juice, water and or wine, stock cubes and a glug of oil.
- Bring to the boil and then add the potatoes and the bay leaves
- Bring back to the boil and cook slowly for approximately 1 3/4 hrs.
- Do not allow to dry out and add a little water if needed about half way through
- If you like a very rich sauce add 2 tbls tomato purée
- Caramelise the shallots in a little oil and add to your stew with around 30mins left to cook
- In a separate pan melt the butter, add the carrots and cook for approx 15 mins until soft.
Serve together with home made crusty bread and if allowing yourselves a weekend treat a glass of very cold Retsina is a great accompaniment to this dish.