Beef Stew “Stifado” with shallots and red wine

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has similar health benefits and sunflower oil is less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some of the herbal notes.

Heat olive oil in a large pot until hot.

Add beef shank chunks to the hot oil and cook on medium-high heat, turning occasionally until browned, about 5-7 minutes.

Add salt, black pepper, allspice, and bay leaves to the pot.

Pour in 3 tablespoons of red wine vinegar and 1/2 cup of red wine.

Add 3 cups of boiling water to the pot and cover.

Let it simmer for 45 minutes.

In the last 10 minutes of the simmering time, heat olive oil in a separate pan and fry the shallots until golden.

After 45 minutes, add the fried shallots to the pot with the beef and mix well.

Preheat the oven to 350 degrees Fahrenheit.

Transfer the pot to the oven and bake for 30 minutes to thicken the sauce.

Remove from the oven and check the sauce consistency; it should be thick.

Cooking Techniques

Equipment Needed

Spice Level: