- 150g white basmati rice
- 6 shallots
- 2 garlic cloves
- 300g diced rump steak
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- 400g chopped tomatoes
- 1 tbsp olive oil
- 400ml water
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- 1.
Tip the rice into a bowl. Cover with cold water and set aside. Peel and halve the shallots and slice off the roots. Peel and crush the garlic.
- 2.
Warm a pan over a medium heat for 2 mins. Add ½ tbsp oil and the diced rump steak. Fry for 4-5 mins, turning occasionally, till the steak is browned all over. Lift the steak out of the pan and pop on a plate.
- 3.
Add another ½ tbsp oil to the pan. Add the shallots. Fry for 3-5 mins, turning them every so often, till they are lightly browned.
- 4.
Return the steak to the pan with any juices from the plate. Add the garlic and 1 tsp each cinnamon and dried oregano to the pan. Drop in the bay leaf. Tip in the chopped tomatoes. Fill the can with water (around 400ml) and add that to the pan with a pinch of salt and pepper.
- 5.
Pop a lid on the pan and bring to the boil, then turn the heat down and simmer for 20 mins till the beef is tender.
- 6.
While the stifado simmers, drain the rice. Tip it into a small pan and pour in 300ml boiling water. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and simmer for 8 mins till all the water has been absorbed. Take off the heat and let the rice stand in the pan for 5 mins to steam. The rice will keep warm in the pan if it's ready before the stifado.
- 7.
Taste the stifado and add more salt or pepper if you think it needs it. Fluff the rice up with a fork and spoon it into 2 warm bowls. Ladle over the stifado and sprinkle with a little more dried oregano to serve.