Big-batch Greek beef stifado

A Greek island stew of beef and whole shallots slow-cooked in red wine and tomato with cinnamon and allspice. Even better the next day, and it freezes perfectly.

Ingredients

• 1500 g Stewing beef, in large chunks
• 45 ml Olive oil
• 500 g Shallots, peeled and left whole
• 0.5 Garlic, crushed
• 60 g Tomato purée
• 250 ml Red wine
• 800 g Chopped tomatoes
• 30 ml Red wine vinegar
• 1 Cinnamon sticks
• 0.5 g Bay leaves
• 2 g Ground allspice
• 3 g Dried oregano
• 10 g Soft brown sugar
• 6 g Salt
• 2 g Black pepper
• 300 g Orzo
• 100 g Feta, crumbled

Method

1. Heat the oven to 160°C (140°C fan). Brown the beef in batches in the oil in a large flameproof casserole, about 10 minutes, and set aside.
2. Add the shallots to the pan and cook for 8 minutes until golden.
3. Stir in the garlic and tomato purée for a minute, pour in the wine and bubble for 2 minutes, then add the tomatoes, vinegar, spices, oregano, sugar, salt, pepper and 300ml water.
4. Return the beef, bring to a simmer, cover and cook in the oven for 2 hours 30 minutes, until the beef is tender and the sauce is thick.
5. Cook the orzo following the packet, about 9 minutes, and drain.
6. Spoon half the stew into a wide dish to cool for the freezer. Serve the rest over the orzo with crumbled feta.