Tasty Beef Stifado with Rice
Ingredients:
- 1.5 kg beef
- 1 leek
- 4 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2 quinces
- 500 ml dry red wine
- 1 bunch of parsley
- 3-4 bay leaves
- 1/2 tsp mint
- 1 tsp cinnamon
- 1 tsp ground allspice
- 500 ml canned tomatoes
- 1 tsp salt
- 1.5 cups rice
Instructions:
- Prepare all the necessary ingredients. Wash and clean the vegetables. Rinse the beef under cold water, pat dry, and remove any membranes and sinew.
- Slice the leek into rings and sauté in hot olive oil. Once softened, remove from the pan and transfer to a heatproof casserole dish or the bowl of a multicooker.
- Cut the beef into 3 cm pieces. In the same pan, brown the beef pieces until golden. Add the chopped onions and garlic, cooking until fragrant.
- Transfer everything to the multicooker bowl. Add the chopped parsley, bay leaves, ground allspice, and cinnamon. Bring to a boil using the “Bake” mode. Pour in the wine and add the canned tomatoes. Lightly crush the tomatoes. Cook on the “Stew” mode for 4 hours.
- Rinse the rice in several changes of water, then cook it in clean cold water until done. Drain in a sieve. Peel and slice the quinces.
- One hour before the cooking time is up, add the quince slices to the stew.
- Serve the beef stifado with rice and quince slices.
Enjoy your meal!