Nº 39 · Spanish & Mediterranean · serves 4
Greek Stifado with Shallots and Orzo
Beef with sweet shallots in tomato, red wine and a hint of cinnamon: Greek winter food that goes beautifully with orzo.
Ingredients serves 4
Tick off what you already have at home.
Budget tip: pork shoulder instead of beef (approx. €4)
CarniceríaMercadonaMAS
Aisle: carnicería. Ask the butcher for 'ternera para guisar' in chunks; shin (morcillo) stays nicely juicy.
MercadonaLidlMAS
Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.
Budget tip: ordinary onions, cut into wedges, instead of shallots (approx. €1)
MercadonaCarrefourLidl
Aisle: frutería. Usually in small nets next to the onions; not every branch stocks them.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarket
Aisle: conservas. Tubes or small tins; freeze leftovers in an ice-cube tray.
MercadonaCarrefourDia
Aisle: arroz y pasta. 'Piñones' is soup pasta shaped like pine nuts, not actual pine nuts.
To serve
Method
- 1
Dust the meat with flour, salt and pepper and brown it all over in olive oil in batches. Put it in the slow cooker.
- 2
Fry the shallots for 5 minutes until golden, then add the garlic and tomato purée for 1 minute. Deglaze with the wine (optional) and let it reduce for 3 minutes.
- 3
Add the passata, vinegar, cinnamon, cloves and bay leaves and pour this over the meat. Cook for 8–9 hours on LOW or 5–6 hours on HIGH.
- 4
Fish out the cinnamon, cloves and bay leaves. Too thin? Leave the lid ajar for the last half hour.
- 5
Cook the orzo according to the packet and spoon the stifado over the top.
Flavourful Cooking · slowcookerspain.com/en/recipes/greek-stifado-with-shallots-and-orzo/