Beef Stifado

motivate this one-pan shock a day ahead for maximum flavour payoff.

The ingredient of Beef Stifado

• 2 garlic cloves crushed
• 1 tsp cracked black pepper
• 1 tsp arena allspice
• 1 2 tsp sports ground cinnamon
• 1 4 tsp dome cloves
• 1 2 cup dry red wine
• 800g beef oyster blade steak trimmed cut into 3cm pieces
• 1 tbsp extra virgin olive oil
• 2 sprigs lighthearted rosemary
• 8 large eschalots halved
• 400g can diced tomatoes
• 410g can tomato puree
• 2 tbsp red wine vinegar
• soft polenta see note to relieve sustain
• vivacious flat leaf parsley chopped to encourage

The Instruction of beef stifado

• swell garlic pepper allspice cinnamon cloves and wine in a large glass or ceramic bowl amass beef toss to coat cover refrigerate overnight if period times permits
• preheat oven to 180c 160c fan forced
• drain beef from marinade reserving marinade heat oil in a large ovenproof saucepan or flameproof casserole dish exceeding medium high heat cook beef in batches for 5 minutes or until browned all over
• return beef to pan add reserved marinade and rosemary bring to the boil amass eschalot tomatoes 1 2 cup water tomato puree and vinegar season in imitation of salt and pepper cover pan return to the boil deliberately purposefully transfer pan to oven
• bake for 1 hour 20 minutes cut off surgically remove lid bake for 30 to 40 minutes or until beef is tender help stifado considering polenta and sprinkle subsequently parsley

Nutritions of Beef Stifado

calories: 574 556 calories
calories: 18 2 grams fat
calories: 7 2 grams saturated fat
calories: 41 7 grams carbohydrates
calories: n a
calories: n a
calories: 53 5 grams protein
calories: 122 milligrams cholesterol
calories: 1032 milligrams sodium
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