Stifado

Stifado

Lovely recipe from the WW comminuty some time ago.  Original points quoted.

From the kitchen of  CHERISHED22

servings |  4
estimated Points® per serving | 3

2 onions sliced
3 garlic cloves, crushed
568ml (1pint) beef stock
454g (1lb) stewing steak, fat removed and cubed
1 level tbsp of tomato puree
170ml (6floz) red wine
2 tbsp red wine vinegar
2 sprigs of thyme
1 sprig of rosemary
1 bay leaf
½ tsp of each cumin seeds and cloves
1 cinnamon stick
454g (1lb) pickling onions
juice of ½ lemon
sea salt and freshly ground pepper
2 tbsp of fresh coriander

Put the onions and ½ the stock in a large flameproof casserole dish, cover and bring to the boil. Boil for 5-10 mins, then reduce heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

Add cubed beef and cook over low heat, turning occasionally until browned all over. Stir in tomato puree, red wine, vinegar and herbs and remaining stock

Tie the cumin seeds, cloves and cinnamon stick in a piece of Muslim and place in the dish. Cover and cook in a pre heated oven at 170°c, 325°F, gas mark 3 for 2 - 2½ hours

Peel the pickling onions and blanch in boiling water for 1 minute. Drained add to the casserole 1 hour before end of cooking

Remove the herb and spice bag from the casserole. Add the lemon juice and seasoning serve sprinkled with coriander.

Notes
Boiled potatoes make a good accompaniment.(extra points) This is a yummy dish for very few points you could use lamb instead of beef, 

Stifado

Serves 4

Core points per serving: ½

Points per serving: 3

2 onions sliced
3 garlic cloves, crushed
568ml (1pint) beef stock
454g (1lb) stewing steak, fat removed and cubed
1 level tbsp of tomato puree
170ml (6floz) red wine
2 tbsp red wine vinegar
2 sprigs of thyme
1 sprig of rosemary
1 bay leaf
½ tsp of each cumin seeds and cloves
1 cinnamon stick
454g (1lb) pickling onions
juice of ½ lemon
sea salt and freshly ground pepper
2 tbsp of fresh coriander

Put the onions and ½ the stock in a large flameproof casserole dish, cover and bring to the boil. Boil for 5-10 mins, then reduce heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

Add cubed beef and cook over low heat, turning occasionally until browned all over. Stir in tomato puree, red wine, vinegar and herbs and remaining stock

Tie the cumin seeds, cloves and cinnamon stick in a piece of Muslim and place in the dish. Cover and cook in a pre heated oven at 170°c, 325°F, gas mark 3 for 2 - 2½ hours

Peel the pickling onions and blanch in boiling water for 1 minute. Drained add to the casserole 1 hour before end of cooking

Remove the herb and spice bag from the casserole. Add the lemon juice and seasoning serve sprinkled with coriander.

Another version

Stifado

Serves 6

Core points per recipe: 4 

Points per serving:  5

frylight

1k lean stewing beef, cubed

500g baby shallot onions, peeled

2 large onions, chopped

3 juicy tomatoes, chopped

2 tbsp tomato puree

1 whole nutmeg, crushed  (put in a bag and hit with a rolling pin)

1 cinnamon stick

3 cloves

3 bay leaves

4 garlic cloves, finely chopped

rosemary sprig

400ml red wine

splash of vinegar

freshly ground coarse black pepper

Heat a large pan and fry the beef with frylight.  (You might have to do this in batches)  Once browned, remove from the pan.  Cook the onions and garlic until softened.

Add the meat back to the pan with the tomatoes, nutmeg, cinnamon, cloves, bay leaves, rosemary and black pepper.  Stir well.

Heat whilst adding the wine, vinegar and tomato paste.  Stir well.

Turn into a casserole dish add warm water to cover the meat and cook int the oven until the meat is nearly cooked, about 1 hour.  (Gas 6, 200ºC)

Meanwhile, gently cook the baby onions in a pan sprayed with frylight.  Add the onions to the casserole dish and leave in the oven until the meat is thoroughly cooked and the onions tender.  Add more water if necessary but you want a nice thick sauce

Beef Stew (Vodino Stifado)

Serves 4-6

Core points per serving: 2

1 kilo of beef, cut into cubes
1 kilo of small onions of an even size (shallots would work well)
Salt & Pepper
Ground Cinnamon
2-3 bay leaves
200ml dry red wine  (2pts)
150ml red wine vinegar

Fry the meat gently in frylight until browned.   Remove the meat and brown the onions gently.   Remove the onions and return the meat to the pan.   Add the pepper, cinnamon, bay leaves, wine and vinegar.   Cover and simmer for 10 minutes.   Add sufficient water to just cover the meat and simmer until the meat is half cooked, approx 1½ hours.  Add the onions and continue to simmer until the meat is perfectly tender and the sauce thickens.  

This is also excellent casseroled in a very slow oven (100 ºC) for 5 hours plus or done in the slow cooker.