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Rich Beef Stifado with Herby Dumplings

Hearty and substantial, stifado is a Greek-style beef stew that really packs a flavoursome punch. Garlic, tomato puree, cinnamon, cloves and bay leaves, along with red wine and beef stock make this dish deeply aromatic and rich. Our recipe is served with filling dumplings – perfect for warming you up on a winter’s night.
  • Cooking time2 hour 45 minutes
  • Prep time25 minutes
  • Servings6 portions
recipe image Rich Beef Stifado with Herby Dumplings

Ingredients

  • 50 grams Bertolli Originale buttery spread
  • 400 grams shallots peeled
  • 800 grams beef braising steaks cut into chunks
  • 3 cloves garlic crushed
  • 2 tbsps tomato puree
  • 2 small cinnamon sticks
  • 6 whole cloves
  • 4 dried bay leaves
  • 750 ml beef stock
  • 250 ml red wine
  • 150 grams self raising flour
  • 150 grams shredded vegetable suet
Energy (kcal)630 kcal
Energy (kJ)2626 kJ
Protein (g)34.9 g
Carbohydrate incl. fibre (g)34.6 g
Carbohydrate excl. fibre (g)31.3 g
Sugar (g)5.3 g
Fibre (g)3.3 g
Fat (g)35.3 g
Saturated fat (g)14.1 g
Unsaturated fat (g)7.8 g
Monounsaturated fat (g)5.1 g
Polyunsaturated fat (g)2.7 g
Trans fat (g)0.0 g
Cholesterol (mg)92 mg
Sodium (mg)870 mg
Salt (g)2.17 g
Vitamin A (IU)334 IU
Vitamin C (mg)5.7 mg
Calcium (mg)170 mg
Iron (mg)4.69 mg
Potassium (mg)839 mg

Instructions

  1. Preheat the oven to 170°C, gas mark 3. Warm a 22-26cm ovenproof casserole dish over a high heat. Add half of the Bertolli. When melted add the shallots and cook for 10 minutes, stirring occasionally until golden. Remove from the pan with a slotted spoon and set aside.
  2. Add the remaining Bertolli to the pan. When melted, cook the beef in small batches until a rich mahogany colour. Remove with a slotted spoon and continue until all the meat is browned. Return all the meat to the pan.
  3. Add the remaining stew ingredients. Season to taste and stir well to combine. Bring to the boil, then cover with a tight fitting lid and place into the oven for 1 hour. Remove from the oven and add the shallots to the pan. Re-cover and return to the oven for another hour.
  4. About fifteen minutes before the end of the cooking time start making the dumplings. Sift the flour and a generous amount of salt and pepper into a bowl. Add the suet and herbs and mix well. Gradually mix in up to 100ml of cold water (you may not need it all) with a round-ended knife until the mixture comes together into a soft dough. Shape the mixture into 6-12 balls.
  5. Remove the stew from the oven and increase the temperature to 200°C, gas mark 6. Gently place the dumplings onto the surface of the stew. Return to the oven, uncovered, for 20-25 minutes or until the dumplings are golden. Serve immediately with seasonal vegetables.