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Beef Recipe - Stifado

50ml flour
10ml salt
5ml paprika
30ml oil
1kg top quality beef shin in 2cm thick slices
24 pickling onions, peeled
250ml beef stock
35ml tomato paste
15ml brown sugar
2 cloves garlic, crushed
2 bay leaves
1 stick cinnamon
3 whole cloves
175ml red wine
100ml sour cream

Mix flour, salt paprika and origanum and coat sin on both sides, reserving any that remains. Heat oil and brown meat lightly on both sides. Remove to baking dish in single layer. Brown onions in same frying pan, adding a little more oil if necessary. Transfer to baking dish with meat when golden brown. Drain off any fat from pan, then add stock, tomato paste, sugar, garlic, bay leaves, cinnamon, cloves and red wine mixed with remaining flour mixture. Bring to the boil and pour over meat. Check that spices are lying in the gravy and not on the shin. Cover and bake at 160ºC for 1 hour 30 minutes or until tender. Cool. Remove bay leaves, cloves and cinnamon and return dish to oven for 40 minutes at 160ºC to heat through before serving. The gravy should be fairly thick and quite generous, but if it has reduced too much, add 100ml stock before reheating. Just before serving swirl in sour cream, and garnish with parsley. Serves 4-5.