Serves: 6 (with sides)
- 1kg beef from the neck or shoulder, diced into medium sized cubes
- 2 medium red onions, finely chopped
- 1 tin chopped tomatoes, 400gms
- 2tbspn tomato paste
- 1tspn sugar
- 1/2 cup red wine
- 1 cinnamon stick, 4cm long
- 3 all-spice berries
- 1/2cup olive oil + 3tbspn for frying kritharaki
- 400gms kritharaki
- 100gms feta
- 250ml + 1050ml beef stock
- salt and pepper
- Pat the meat dry and season with salt and pepper
- Heat 1/2cup olive oil in a large pot over medium heat. Fry the meat cubes until seared on both sides. Fry in batches so as to note “stew” the meat and transfer to a plate
- Once all the meat has been browned, fry the chopped onion in the same pot until soft
- Add the tomate paste and fry for a couple of minutes. Add the wine and let evaporate
- Add the chopped tomatoes, sugar, all-spice berries, cinnamon and some salt and pepper. Bring to a simmer
- Add the beef cubes and the residual juices back to the pot along with 250ml beef stock. Bring to a simmer again and then turn the heat all the way down. Cover and cook for 2.5hrs until the meat is really tender.
- Pre-heat oven to 180degrees C, fan-assisted
- In a frying pan, heat 3tbspn olive oil. Add the Kritharaki and sautee until the grains are golden.
- Transfer kritharaki to a large casserole dish (mine is around 33X24cms).
- Remove the cinnamon and the berries from the beef stew and discard. Add the beef with the sauce to the casserole dish.
- Add 1050ml of beef stock to the pot the beef was cooked in. Stir and swirl it around to get all the bits stuck to the bottom and the sides of the pot. Transfer to the casserole dish. Season with salt and pepper mix gently
- Cover dish with aluminium foil and bake for 30mins. Uncover, garnish with crumbled feta and serve immediately.