Stefado of Beef
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 lbs rump steak, well trimmed
- 3 tablespoons tomato paste
- 2 tablespoons parsley, chopped
- salt and pepper
- 1 bay leaf
- 1 teaspoon oregano, crumbled
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1⁄2 teaspoon sugar
- 120 ml dry white wine
- 120 ml red wine vinegar
- 25 boiling onions, peeled (tiny)
- 2 tablespoons parsley, chopped
directions
- Preheat oven to 300F/150C/Gas mark 2.
- Combine all ingredients except 2 tablespoons parsley. Mix very well.
- Place in a heavy pot that can be covered. Cover tightly and simmer for 2 hours or until the meat is very tender, and the onions have almost disintegrated. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Do not let it boil.
- When tender, cool and refrigerate. Next day, discard congealed fat and reheat gently. Serve in a deep dish, garnished with 2 tablespoons parsley. Serve with rice or roast potatoes.
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