Greek Stifado

For this Greek stew, I marinate the beef chuck (better living 2 stars) overnight with spices such as oregano, allspice, cloves, and orange zest. The next day, I gently stew the meat. The vegetables are prepared 'à la Grecque', a method where the vegetables - in this case, bell pepper, mushrooms, and celery - are stewed with lemon juice, thyme, and coriander seeds. Traditionally, I serve manestra alongside. This is a rice-shaped pasta (orzo), which I cook in a spiced tomato sauce with a hint of cinnamon. Truly Greek!

Greek Stifado

Beef chuck (better living 2 stars), celery, bell pepper, mushrooms, tomatoes, white onion, garlic, lemon [sulphites], fresh bay leaf, sage, silver skin onions, anise seeds, basil, chilli flakes, cinnamon, coriander seeds, cloves, oregano, oregano, thyme, rosemary, allspice, thyme, orzo pasta (wheat flour), tomato purée, apple juice, orange juice, balsamic vinegar [sulphites], white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the stifado (beef stew) and the manestra (pasta) with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-30 min

Heat the stifado (beef stew) and the manestra (pasta) with the vegetables covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.

Energy96,43 kcal

Fat2,98 g

of which saturated0,68 g

Carbohydrates9,61 g

Dietary fibre1,37 g

Protein6,7 g

Salt0,53 g

Average weight: 540 g

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Sunday 8 November

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