Beef Stifado

• 3 tbspolive oil
• 800gbeef stewing steak, cut into 4cm chunks
• 700gsmall shallots, peeled and left whole
• 5garlic cloves, crushed
• 4carrots, cut into thick chunks
• 2 tbsptomato puree
• 2cinnamon sticks, removed before serving (optional)
• 1 tspground allspice
• 3bay leaves, removed before serving (optional)
• 300mlred wine
• 3 tbspred wine vinegar
• 2 x 400gtins chopped tomatoes
• 300mlbeef stock
• Wide strips of peel from 1 orange, optional, removed before serving (optional)
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper
• 400gorzo

Method

1. 1Heat the oven to 160°C fan. Pat the beef dry, season with salt and pepper, and brown in 2 tablespoons of the olive oil in a large casserole over a high heat, in three batches, for 4 minutes each until deeply browned. Set aside. Crowd the pan and it will steam grey instead.
2. 2Turn the heat to medium, add the rest of the oil and the shallots and cook for 8 minutes until golden in patches. Stir in the garlic, carrots, tomato puree, allspice and any cinnamon sticks and bay leaves for 2 minutes until the puree darkens and the kitchen smells of spice.
3. 3Pour in the wine and vinegar and let it bubble for 3 minutes until reduced by half and the sharp alcohol smell has gone. Add the chopped tomatoes, stock, any orange peel and the beef with its juices, plus a teaspoon of salt. Bring to a simmer.
4. 4Cover and cook in the oven for 1 hour 40 minutes until the beef pulls apart with a fork and the shallots are soft and sweet. Take the lid off and return to the oven for 15 minutes until the sauce is thick and glossy.
5. 5Remove any cinnamon sticks, bay leaves and orange peel. Taste: it should be sweet from the shallots, sharp from the vinegar and warm from the spice, so add a splash more vinegar if it tastes flat and salt if it tastes dull. Stir in the parsley.
6. 6The 400 g orzo serves all eight portions. Use 50 g per person eating tonight and cook it in salted boiling water for 8 minutes until tender, drain and toss with a spoonful of the sauce. Serve the stifado over the orzo.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob until piping hot, with a splash of water if the sauce has set thick. Cook the orzo fresh on the night.

Per serving

kcal

373

protein

10.5g

fibre

6.9g

carbs

62.5g

fat

6.4g