Greek Stifado

For this Greek stew, I marinate the beef chuck (better life 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 peppers, 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 prepare in a spiced tomato sauce with a hint of cinnamon. Truly Greek!

Beef chuck (better life 2 stars), celery, mushrooms, red and green bell pepper, white onion, tomatoes, garlic, lemon, orange zest, fresh bay leaf, sage, silver onions, anise seeds, basil, chili flakes, cinnamon, coriander seeds, cloves, oregano, oregano, thyme, rosemary, allspice, thyme, orzo pasta (wheat flour), tomato purée, homemade chicken stock (contains celery), balsamic vinegar, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, selderij, sulfiet.

Microwave

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 minMarleen's choice

Preheat 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; transfer to an oven dish.

Energy101,75 kcal

Protein6,87 g

Fat3,16 g

of which saturated0,69 g

Carbohydrates10,58 g

Dietary fibre1,45 g

Salt0,58 g

Average weight: 540 g