Ingredients

• 600g Chuck steak. Free range and diced - 3cm

• Plain flour

• Olive oil

• 1 x Medium brown onion, 3 x garlic cloves and 1 x carrot - all finely diced

• 1 x Cup rich home made style chicken or beef stock

• 15 x small spring onions, peeled – refer note for peeling

• 1 x Cup red wine

• 2 x Tablespoons red wine vinegar

• 6 x Whole medium tomatoes, peeled or 1 x Tin Italian diced tomatoes – no added salt

• 2 x Tablespoons tomato paste

• 1 x Teaspoon brown sugar

• 3 x Heaped teaspoons dried Mediterranean oregano leaves

• 1 x Heaped teaspoons ground allspice

• 1 x Heaped teaspoons dried Thyme leaves

• 1 x Pinch nutmeg

• 2 x True Ceylon Cinnamon sticks. Avoid Cassia sticks

• 2 x Bay leaf

Preparation

Firstly you will need to peel the spring onions. Simply take your spring onions and drop into boiling water for 5 minutes. Then remove and the skin will easily peel off. This may be done in advance.

In a heavy based pot with a little olive oil, brown the meat on all sides, taking care not to let the meat stew, and set aside.

Now in the pot with medium heat, add a little more olive oil and sauté the garlic, brown onion and carrot until caramelised - about 20 minutes - to form a Mirepoix style flavour base.

Now, add the tomato paste to the base of the pan and gently stir and heat for around 3 minutes to reduce bitterness – adding a little water if it starts to stick.

Then add the spices including the sugar and the chicken stock to bind the aromatics and stir well.

Return the browned meat to the pan and add the red wine and the red wine vinegar. Stir to blend with the other ingredients and sealing the top of the pot with foil, bake for around 11/2 - 2 hours until meat is fully tender and breaking up.

Note: After 1 hour check that the Stifado is not drying out - if needed add a little water.

Then in a separate pan, lightly brown the spring onions and add to the pot and stir very gently so as not to break up the onions. Simmer for 30 minutes to properly integrate the onions with the meat and ingredients.

Serve with creamy mashed potatoes and a bitter green salad.

Important: This recipe works beautifully without a salt addition, however, if you would like to add salt this is best when adding the spices

Comments: Wine and Food Pairing.

The wonderful power and richness of the Stifado calls for a hearty wine to match the tannins of the dish. Look to a Barossa South Australian or Western Australia Cabernet Sauvignon.

Alternatively, there is a degree of sweetness in the Stifado so a cool climate Shiraz, say a Victorian, Macedon Ranges Shiraz would work or a Clare Valley, South Australian Grenache would also pair nicely.

And if the Stifado is part of a dinner party a unique wine might be of interest. Try serving an Australian Zinfandel or Italian Barbera red. Both lovely flavours that will work nicely with the dish.

A white wine with this dish will always be difficult but try a well oaked Chardonnay.