2 ½ hours
Stew – Stifado is a succulent slow-cooked meat. A good stifado has well-matched flavours: sweet, spicy, meaty with a hint of sour, with a combination of melt-in-the-mouth textures. It is fair to say this dish is very moreish.
Fact: Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It’s all about choosing the right cut and cooking it the right way. For a Greek beef stifado (stew), you need to choose large cuts of good quality beef.
ingredients for Stew (Stifado) Beef Ribeye
- Beef ribeye steaks – 1 piece per person.
- 1 Tablespoon mixed herbs (dry).
- 2 Tablespoon paprika (dry).
- Salt & pepper to taste.
- 8 Cherry tomatoes (halved).
- 5 – 6 Garlic cloves (fresh).
- 1 Large red onion (roughly chopped).
- 1 Tablespoon red pepper paste.
- Glazed balsamic (to taste).
- White wine (to taste).
- Olive oil.
instructions for Stew (Stifado) Beef Ribeye
- Wash beef ribeye steaks, drying well with paper towel.
- Place beef ribeye steaks in the cooking tray.
- Roughly chop garlic cloves, spreading evenly.
- Add Salt & pepper (to taste), paprika, spreading evenly, a generous quantity of olive oil, a splash of white wine (be generous) and dry mixed herbs, spreading evenly.
- Turn ribeye steaks over, ensuring mixture is spread evenly, red pepper paste, spreading evenly, red onion, spreading evenly and glazed balsamic.
- Mix ingredients well by turning ribeye steaks over.
- Cover oven baking tray with baking paper and aluminium paper.
- Refrigerate overnight or for a minimum of 3 hours.
- After refrigeration, add cherry tomatoes, spreading evenly.
- Cook in a hot oven @ 180 for 2 hours and then a further half hour uncovered.
The dish is served with rice, salad or roasted vegetables.