Moshari Stifado: Beef Casserole with Baby Onions

Moshari Stifado: A Mouthwatering Holiday Dish

 

Moshari Stifado

Picture courtesy of My Greek Dish

The holidays are upon us!

For the cooks in our audience, it’s time to either pull out a favorite recipe or pour over some treasured cookbooks to find something new.

You’ll want a dish that’s both familiar, and yet a bit exotic.

Well, we have the perfect dish for your holiday crowd this year.

Moshari Stifado, or beef casserole with baby onions, is an excellent choice for a dinner party. Or, for a Sunday dinner.

This Greek dish has melt-in-your-mouth flavor and is the perfect pairing with red wine. So, look no further. You’ve just found your new favorite holiday recipe!

Ingredients

5 TBSP olive oil

2 1/4 lb good stewing beef or round steak, cut into large cubes

3 garlic cloves, chopped

1 tsp of ground cumin

2″ piece of cinnamon stick

3/4 cup red wine

2 TBSP red wine vinegar

2 bay leaves, crumbled

2 TBSP tomato puree (paste) diluted in 4 cups of hot water

1 1/2 pound small pickling sized onions, peeled and left whole

1 TBSP raw sugar

Salt and freshly ground black pepper

Directions

  1. Heat the olive oil in a large, heavy pan and brown the meat cubes in batches, if necessary, until pale golden brown all over.
  2. Stir in the garlic and cumin. Add the cinnamon stick and cook for a few seconds, then pour the wine and vinegar slowly over the mixture. Let the liquid bubble and evaporate for 3-4 minutes.
  3. Add the rosemary and bay leaves, with the diluted tomato puree. Stir well, season with salt and pepper, then cover and simmer gently for about 90 minutes, or until the meat is tender.
  4. Dot the onions over the meat mixture and shake the pan to distribute them evenly. Sprinkle the raw sugar over the onions, cover the pan and cook very gently for 30 minutes until the onions are soft but have not begun to disintegrate. If necessary, add a little hot water at this stage. Do not stir once the onions have been added but gently shake the pan instead to coat them in the sauce. Remove the cinnamon stick and sprig of rosemary and serve.

A Cooking Tip–You can cook Moshari Stifado in the oven, if you prefer, using a flameproof casserole.

Having browned the meat and added the remaining ingredients, with the exception of the onions and sugar, transfer the covered casserole to an oven preheated to 325 degrees. Bake for about 2 hours, or until the meat is tender. Add the onions and sugar as above and return the casserole to the oven for an hour longer.

Happy holiday eating from the Iris Inn!

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