Stifado - Goulash in Greek

Ingredients (serves 6):

1 kg beef (shoulder, rump or walnut)
25 g butter
12 - 15 shallots
8 tomatoes
1 / 4 bunch of fresh flat-leaf parsley
120 ml water
1 tbsp tomato paste
250 ml Greek red wine
2 sprigs fresh thyme
3 bay leaves
2 cinnamon sticks
3 pinches of cumin
100 ml balsamic vinegar with honey
4 tbsp olive oil
2 sprigs rosemary
1 pinch of pepper
1 pinch of salt
700 g potatoes

Preparation:

Cut meat into pieces of about 7 cm to braise. Heat the butter and olive oil in a cast iron pot. Add the meat and fry until crispy brown on all sides. During this time, skin the tomatoes and peel the shallots, but leave them whole.

Deglaze meat with 250 ml red wine, add peeled tomatoes, shallots and tomato paste and season with salt and pepper.
Add 120 ml of lukewarm water and simmer, covered, for about 60 minutes. Keep checking the condition to add more water if necessary.

During this time, peel and quarter the potatoes. Add the bay leaves, cinnamon sticks, thyme, rosemary and the rest of the spices to the meat. After 15 minutes, add the potatoes and braise for another 15 minutes.

Remove the spices and refine the goulash with the honey balsamic vinegar and season with salt, pepper and a little more cumin if necessary. When the meat can be mashed with a fork and the potatoes are cooked, remove the stifado from the heat. Arrange on 4 dishes, sprinkle with fresh parsley and serve fresh.

Tip: The stifado will taste so much better the next day ;)

If you like it hot, you can add a certain kick to the goulash with these chilli powders: