Wednesday, December 21, 2011

Passion for Kate's Cooking Corner - Beef Stifado

Good day people, from sunny Athens! The response about Kate’s cooking corner has been excellent so far, and most importantly the Queen of the Kitchen herself really enjoys sharing her secrets with the rest of you. We have been busy cooking as of early this week and today we are bringing a famous Greek dish known as stifado to the table. Stifado can be cooked either with rabbit, wild hare, beef or poultry, however Kate prefers to cook the beef ingredient and having said that, this is her favourite dish. Kate is remarkable with her kitchen management skills and while the cooking is in process she manages to steal a few minutes to catch up on the daily gossip with her friends.

The secret of making stifado lies in including the right spices and herbs that bring the aroma to this wonderful traditional dish. This is a classic dish that is easy to make as you add the ingredients and place the pot in the over, so bring on the onions and start cooking. Bon appetite, until next time enjoy! xoxo ES


1 ½ kilo beef meat

2 kilos of shallot onions

5 garlic cloves

5 cinnamon sticks

1 table spoon of cumin

1 tea spoon rosemary

4 bay leaves

Salt and pepper

1 cup of tomato puree

1 cup of white wine

1 cup of olive oil

2 cups of water

Prior to cooking the dish place the shallots in boiling water to soften the skin and to peel it off. This will save you a lot of time peeling the shallots one by one.

Place the meat in a casserole, add the spices, shallot onions, garlic, tomato puree, olive oil, white wine and water. Cover the casserole and place it into the over. Cook at 180 degrees Celsius for one hour and then continue cooking for two more hours at 160 degrees Celsius until the meat is tender.

I am wearing lavand sweater, H&M necklace


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Thank you very much for your feedback! Much love xoxo ES