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.
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.
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