Greek stifado

Name: Greek stifado
Ingredients: 2 kg Bonduelle forest mushroom mix; 2 units.items Onions; 100 ml Olive oil; 2 units.items Garlic cloves; 1 units.items Cinnamon stick; 5 Cloves; 1 Ground cumin; 1 units.items Bay leaf; 75 g Tomato paste; 1 Red wine pasta; 200 g Canned cherry tomatoes; 200 g Bonduelle green chickpeas; 200 g Bonduelle crispy corn kernels; 200 g Bonduelle white beans; 200 g Bonduelle red kidney beans; 1 kg Bonduelle mixed bell pepper strips; Pepper; Salt; Spring onion; 5 units.items Greek pitas; 10 g Various cresses

A traditional stew of tender beef, braised in a rich sauce of tomatoes, herbs, red wine, shallots, and spices.Recipe serves approximately 10 people.

Ingredients

2kgBonduelle forest mushroom mix

2units.itemsOnions

100mlOlive oil

2units.itemsGarlic cloves

1units.itemsCinnamon stick

5Cloves

1Ground cumin

1units.itemsBay leaf

75gTomato paste

1Red wine pasta

200gCanned cherry tomatoes

200gBonduelle green chickpeas

200gBonduelle crispy corn kernels

200gBonduelle white beans

200gBonduelle red kidney beans

1kgBonduelle mixed bell pepper strips

Pepper

Salt

Spring onion

5units.itemsGreek pitas

10gVarious cresses

Preparation

Steam the wild mushroom mix for 10 minutes in a steamer and let drain.
Peel and finely chop the onions and garlic.
Heat the olive oil and sauté the onions in it. Then add the garlic, cinnamon, clove, cumin, and bay leaf and heat briefly.
Next, add the tomato paste.
Once the tomato paste has lost its acidity, add the red wine paste and cherry tomatoes, mix and heat through.
Add the chickpeas, corn kernels, white beans, red kidney beans, and mixed bell pepper strips and heat through.
Remove the cinnamon stick and bay leaf.
Season with pepper and salt.
Cut the spring onion into thin rings and the pitas into strips.
Grill the pita strips.
Arrange everything in the bowl, garnish with cress, spring onion, and pita.