Greek Beef Stifado

We recently made the most comforting beef stew, inspired by a traditional Greek Stifado, that you might like to try. With orzo pasta that soaks up all those rich pan juices, it’s a one-pot wonder that’s perfect for a cold day.

Ingredients

3 Tbsp olive oil
1kg stewing beef, cut into large chunks (chuck or shin works well)
500g baby onions, peeled
4 garlic cloves, chopped
1 cinnamon stick
1 pinch each of ground allspice and ground cloves
1 Tbsp dried oregano
1 Tbsp tomato paste
1 Tbsp red wine vinegar
2 tubs Pesto Princess Fresh Tomato Sauce
150ml red wine
400g orzo pasta
1 cup water
Freshly chopped mint, to serve
Lemon zest, to serve
1 tub Pesto Princess Tzatziki, to serve

How to

Heat two tablespoons of olive oil in a large casserole over medium to high heat (the Le Creuset Signature Round Casserole works perfectly for this dish!). Brown the beef in small batches, removing it to a plate with a slotted spoon as you go. Set aside.

Add the rest of the olive oil into the pan and then the baby onions. Fry for approximately five minutes, stirring often.
Add the garlic, cinnamon stick, allspice, cloves and oregano, and cook for another minute or two.
Stir in the tomato paste, then add the beef along with any resting juices, the red wine vinegar, Pesto Princess Fresh Tomato Sauce and the red wine. Season and stir well.
Bring to a simmer, cover with the lid and turn down the heat. Cook for one to two hours, stirring occasionally, until the beef is cooked through and tender.
When you are nearly ready to serve, add the orzo pasta and a cup of water, cook for eight minutes while stirring to make sure the orzo doesn’t catch. If the sauce is too thick, add a splash more water.