Stifado – with Shallots

Peel the shallots, but leave them whole.

Season the beef stew with salt and pepper. Fry in about 300 g portions in hot clarified butter or olive oil. At the end put all together meat repeatedly in the frying pan. Add the red wine and cook everything together for three to four minutes until hearty.

Next, add the pelati tomatoes with their juice, cinnamon and cloves. Put the shallots on top of the meat and season the whole thing lightly with salt and season with pepper. Steam the stifado on a low fire with the lid closed for two to two and a half hours, depending on the quality of the meat. The meat should be tender enough to be cut with a fork.

Important: If possible, do not stir, otherwise the shallots will disintegrate.

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Daube Provençale of VenisonCoarsely dice the venison. Halve the shallots and finely slice the carrots. Spread meat cubes evenly in a... Beef StewFor the beef stew, wash the meat and boil it in a liter of water for about an hour until tender. Meanwhile... Deer Pepper Grandmother StyleMarinate venison with vegetables (cut into cubes) and spices in red wine-red wine vinegar mixture for one... Beef and Green Bean StewFor the beef and green bean stew, place the beef in a pot and bring to a boil, covered with water. Wash the... Beef Fillet Strips with Confit TomatoesFor the beef fillet strips, remove the beef fillet from the refrigerator. Wash the cherry tomatoes, score... Ox Tow with Flour Dumplings and CabbageFor the oxtail with flour dumplings, rinse the oxtail, peel and chop the onions, clean the fresh garlic bulb... Minced Meat Balls in Red Wine Sauce – Meat ChrugeliCut the bread into pieces and pour the warm milk. Stand briefly. Then squeeze well and chop finely. Remove the... Curried Meatballs with RomanescoDefrost Romanesco roses in a sieve. Rinse tomatoes, remove stalk and cut into large cubes. Cut cutlets into... Brasato Pink From the Saddle of Venison with Baked Celery RavioliSeason the saddle of venison veal with salt and season with pepper. Sear in olive oil on all sides. In the... Arista with Lukewarm Paradeiser Bean RagoutFor the tomato and bean ragout, soak the beans in cold water for one night. 2. 2. pour off the soaking water...