Speedy beef stifado

This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large casserole and fry the meatballs for 5-6 minutes or until browned all over. Do this in two batches if your pan would be overcrowded. Remove to a plate, then add the shallots to the pan. Fry for 8-10 minutes, or until just starting to soften. Add the garlic and all of the herbs and spices and continue to cook for a couple of minutes before adding the wine to deglaze the pan. Let the wine bubble for a minute or two, then add the tinned tomatoes, vinegar and honey. Season and bring to a simmer.

Step 2

Add the meatballs back into the pan, partially cover and simmer for around 30 minutes, until the sauce has reduced to a thick consistency.

Step 3

Meanwhile, cook the orzo pasta or rice to packet instructions, if using. Drain and toss with the butter.

Step 4

Season the beef stifado well and serve with the buttery pasta or rice. Leftovers keep in the fridge for up to 3 days, or can be frozen.

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