Greek-Style Braised Beef with Tomato and Red Wine

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) canned crushed tomatoes 2 cups (480ml) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
5. 5.
   Add the crushed tomatoes, tomato paste, bay leaves, dried oregano, dried thyme, and paprika. Stir well to combine.
6. 6.
   Return the beef to the pot and season with salt and pepper to taste.
7. 7.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Sofigado hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cooking.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the sauce.
• Crushed tomatoes — If you prefer a smoother sauce, you can use tomato puree instead of crushed tomatoes.
• Dried herbs — Make sure to crush the dried oregano and thyme between your fingers before adding them to the dish to release their aromatic oils.
• Tomato paste — Look for a high-quality tomato paste to intensify the tomato flavor in the sauce.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.
• This dish freezes well, so you can make a larger batch and save some for later. Just thaw and reheat gently on the stovetop.

Serving advice

Serve the Sofigado with a side of creamy mashed potatoes or crusty bread to soak up the flavorful sauce. A simple Greek salad or steamed vegetables make excellent accompaniments to balance the richness of the dish.

Presentation advice

Garnish the Sofigado with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the rich sauce to envelop the tender beef.