FOR A 3.5-4.5 SLOW COOKER. SERVES 4-6
Pickling sized onions are needed for this recipe but these can at times be difficult to find. Don’t be tempted to instead cut, for instance, three larger onions into quarters. I’ve tried this and it proved less than satisfactory, the reason being that they exude too much liquid from their cut surfaces. It is really worth persevering to find the smaller onions, as the juices are far less inclined to overpower the Stifado, and they look incredibly attractive in the finished dish. Stifado is traditionally served with egg noodles, orzo pasta, potatoes or rice.
1kg lean diced beef
12 small (pickling size) onions, peeled
3 cloves garlic, crushed
½ cup red wine (such as Shiraz, Merlot or Cabernet Sauvignon)
¼ cup brandy
¾ cup tinned crushed or diced tomatoes
1 teaspoon ground allspice
1 bay leaf
2 tablespoons tomato paste
3 teaspoons Worcestershire sauce
3 teaspoons chutney (any sort)
2 tablespoons red wine vinegar
2 teaspoons apricot or plum jam
¼ teaspoon ground cinnamon
1½ teaspoons salt
3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)
Place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.
If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.