Beef Stifado Recipe

• 650 gm Beef fillet or possibly rump steak, cut into 4 pcs (1lb 7oz)
• 325 gm Baby onions or possibly shallots, (11 1/2oz)
• 150 gm Onions, finely sliced (5z)
• 175 ml Red wine, (6fl ounce)
• 3 Tbsp. Red wine
• 350 ml Brown stock, (12fl ounce)
• 4 sprg thyme
• 4 x Bay leaves
• 4 piece cinnamon stick
• 8 x Cloves
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 2 Tbsp. Extra virgin olive oil

1. Heat a large deep sided frying pan till warm then add in the extra virgin olive oil and both types of onions.
2. Fry for 5 min till golden brown.
3. Add in the beef and fry for 3-4 min on each side till browned.
4. Pour over the red wine and red wine vinegar, bring to the boil and cook for 5 min till slightly reduced.
5. Add in the stock and seasoning then bring back to the boil.
6. Reduce the heat, cover and simmer for 30 min.
7. Alternatively, transfer the beef and sauce into a casserole, cover and place in the oven at 200 C/400 F/gas mark 6 for 1 hour.
8. Serve the beef with the onions and sauce spooned over.

fillet, onions, onions, red wine, red wine, brown stock, thyme, bay leaves, cinnamon stick, cloves, black peppercorns, cumin, extra virgin olive oil

Taken from cookeatshare.com/recipes/beef-stifado-82409 (may not work)