Stifado

Rinse the beef, rub dry, cut into 4-5 cm cubes, season with salt and pepper. Heat the oil in a casserole on 3 or possibly on automatic heat 9-12, brown the meat in batches. Add the paradeis pulp and sauté lightly with the lid closed on 2 1/2 or possibly on automatic heat 6-8. Pour in beef broth. Add cinnamon stick and red wine vinegar.

Stew everything on 1 or possibly on automatic cooking zone 3-4 for about 45 minutes.

Peel the shallots, add to the meat and cook for another 30 minutes on the same heat setting. Season the stifado and serve with crumbled feta.

Notes (*) :

Addition : Duration of preparation:

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Related Recipes:

Stifado – with ShallotsPeel the shallots, but leave them whole. Season the beef stew with salt and pepper. Fry in about 300 g... Soppi Mondongo, Tripe SoupCarefully rinse the pig’s trotter under running water. Bring to the boil with water. Skim off the foam... Braised Veal Shank with TurnipsCut peeled butter beet into large cubes. Cut prepared leek into 2 cm long pieces. Dip tomatoes in boiling... Preserved Veal Shank with Pumpkin ChutneySeason the veal shank well with salt and pepper and sear it in the Reindl. Add the carrots, celery and onions... Stifatho From Legs of HareRinse the hare runs, clean, dry with kitchen paper, season with salt. Peel the garlic cloves and chop them... Beef Fillet Strips with Confit TomatoesFor the beef fillet strips, remove the beef fillet from the refrigerator. Wash the cherry tomatoes, score... Szeged Goulash From the Pike PerchRinse pike-perch fillet, cut into bite-sized cubes (approx. 3 x 3 cm) and sprinkle with juice of one lemon... Deer Pepper Grandmother StyleMarinate venison with vegetables (cut into cubes) and spices in red wine-red wine vinegar mixture for one... 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... Veal Chop with Chanterelle SauceRinse the chervil leaves, pluck, dry well and chop in a universal chopper, mix with 50 g of softened butter...