Beef & Red Pepper Stifado

• Stewing beef(700 g)
• Bell pepper(2)
• Onion(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Red Wine(200 ml)
• Beef Broth(400 ml)
• Olive oil(2 tbsp)
• Cinnamon(½ tsp)
• Thyme(1 tsp)
• Bay leaf(2)
• Brown sugar(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Steamed Rice(300 g)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Slice the {Bell pepper}, thinly slice the {Onion}, and finely chop the {Garlic}.

   ~15 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Season the {Stewing beef} with {Salt} and {Black pepper}, then brown well in batches. Transfer to a plate as it colors.

   ~10 min

3. 3

   Add the {Onion} and {Bell pepper} to the pot and cook until softened and lightly golden. Stir in the {Garlic}, {Tomato paste}, {Cinnamon}, and {Thyme} for the last minute.

   ~8 min

4. 4

   Pour in the {Red Wine} and scrape up any browned bits. Add the {Canned tomatoes}, {Beef Stock}, {Bay leaf}, {Brown sugar}, and {Red Wine}, then return the beef to the pot. Bring to a gentle simmer.

   ~5 min

5. 5

   Cover partially and simmer gently, stirring once or twice, until the {Stewing beef} is tender and the sauce is thick, glossy, and reduced.

   ~40 min

6. 6

   Meanwhile, cook the {White rice} in salted water according to the packet until tender, then drain and keep warm.

   ~12 min

7. 7

   Discard the bay leaves. Spoon the rice into bowls, ladle over the stifado, and finish with {Fresh parsley} if using.

   ~2 min