Speedy Beef Stifado
Speedy Beef Stifado is a quick yet flavorful take on the classic Greek dish. By swapping stewing beef for ready-made meatballs, this recipe delivers tender, melt-in-your-mouth results in just a fraction of the time.
The rich, aromatic sauce is infused with a blend of cinnamon, oregano, and allspice, creating a perfect balance of savory and slightly sweet flavors. The addition of red wine and honey adds depth and complexity to the dish.
This easy, comforting meal pairs beautifully with rice or orzo, making it the ideal weeknight dinner for any occasion. Leftovers also keep well, ensuring a delicious meal is ready for the next day.
Speedy Beef Stifado: Ingredients
Tender beef meatballs take center stage in this dish, offering a quick yet satisfying substitute for traditional stewing beef, while absorbing the rich flavors of the sauce. Shallots bring a subtle sweetness, creating a foundation for the aromatic blend of garlic and herbs.
The warm, earthy notes of oregano, cinnamon, and allspice are key to capturing the essence of Greek cuisine. Red wine deepens the sauce, while tomatoes add a bright, tangy base. A splash of red wine vinegar and a touch of honey balance the flavors, creating a savory-sweet harmony.
Speedy Beef Stifado: Recipe Tips
- Brown the Meatballs in Batches
For an even sear and to avoid overcrowding your pan, brown the meatballs in two batches. This ensures they develop a delicious, golden crust that enhances the flavor and texture of the dish. Overcrowding can cause the meatballs to steam, resulting in a less crispy exterior. - Use Full-Fat Meatballs for Richer Flavor
Opt for meatballs with a higher fat content (such as 15% fat) if you’re seeking a richer, more flavorful dish. The fat renders down during cooking, adding depth to the sauce and a tender texture to the meatballs. - Control the Sauce Consistency
If the sauce reduces too quickly and becomes too thick, you can add a little water or additional red wine to loosen it up. Conversely, if it’s too thin, simmer for a little longer to achieve the perfect thick consistency that clings to the meatballs and pasta.
What to Serve with Speedy Beef Stifado
- Buttery Rice
Serve the beef stifado with soft, buttery rice for a comforting pairing. The rice absorbs the savory sauce, enhancing each bite with the rich flavors of the dish. For a dairy-free option, simply toss the rice with olive oil instead of butter. - Crispy Roasted Vegetables
Crispy roasted vegetables such as carrots, parsnips, and zucchini offer a sweet, savory contrast to the hearty beef stifado. The caramelized edges of the vegetables balance the richness of the meatballs, providing a fresh and healthy complement. - Greek-Style Salad
A light, tangy Greek salad with fresh cucumber, tomatoes, red onion, olives, and feta can provide a refreshing contrast to the warmth and richness of the beef stifado. The acidity of the dressing adds a perfect bite to balance the deep flavors of the dish.
FAQ: Speedy Beef Stifado
1. Can I use a different type of meatball?
Yes, you can use chicken or turkey meatballs if you prefer. Just ensure they are pre-cooked or quick to cook, as this recipe relies on the meatballs browning and infusing the sauce with flavor.
2. Can I make this dish ahead of time?
Yes, this dish can be made ahead and stored in the fridge for up to 3 days. The flavors continue to develop, making it even more delicious the next day. You can also freeze the stifado for up to 3 months for a convenient meal later.
3. Can I adjust the sweetness of the sauce?
Absolutely! If you prefer a less sweet sauce, reduce the honey or omit it entirely. You can also add a pinch more vinegar to increase the acidity if you prefer a more tangy flavor profile.
4. Can I make this dish gluten-free?
Yes, simply serve the beef stifado with rice instead of orzo to keep it gluten-free. You can also use a gluten-free pasta variety if you prefer pasta over rice.
Speedy Beef Stifado
Ingredients
- 2 tablespoons rapeseed oil
- 2 packs 350g each 10% fat beef meatballs
- 400 g shallots peeled, topped, and tailed
- 2 cloves garlic sliced
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 200 ml red wine
- 2 cans 400g each chopped tomatoes
- 3 tablespoons red wine vinegar
- 1 tablespoon clear honey
Instructions
- Begin by heating the rapeseed oil in a large casserole dish. Fry the meatballs for 5-6 minutes, turning to ensure they brown evenly. If necessary, cook the meatballs in two batches to prevent overcrowding. Once browned, remove them from the pan and set aside. Add the shallots to the pan and cook for 8-10 minutes, or until they begin to soften. Next, incorporate the garlic, bay leaves, oregano, cinnamon, and allspice, cooking for another 2 minutes. Pour in the red wine, allowing it to bubble for 1-2 minutes before adding the chopped tomatoes, red wine vinegar, and honey. Season to taste, then bring the mixture to a gentle simmer.
- Return the browned meatballs to the pan, partially cover, and simmer for approximately 30 minutes, allowing the sauce to reduce and thicken.
- While the stifado is simmering, prepare either orzo or rice according to the package instructions. Once cooked, drain and toss with butter.
- Taste and adjust the seasoning of the beef stifado, then serve it alongside the buttery pasta or rice. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free option, substitute the orzo with rice, and use olive oil instead of butter for a dairy-free version.
