Lebanese Coastal & Mountain
Stifado
Beef, tomatoes and rosemary simmered on the stove and spiced with peppercorn for a Lebanese soup.
10 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 5 min · 10 min total
- easy
- 1
Wash and strain the meat pieces. In a pot, heat the olive oil over a medium fire and brown the meat.
- 2
Add the onions and allow these too saute for about 5 minutes. Add the vinegar, the tomatoes (finely diced), the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water.
- 3
Allow the ragout to boil for about two hours, until it is left in its own sauce. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
