My Su­per Bowl Stew has be­come a tra­di­tion, so I should share it. With some tech mag­ic too. [Up­dat­ed again for 2017.]

What hap­pened was, eight years ago Prince played the Su­per­bowl and I made a Sti­fa­do for guest­s, a Greek ver­sion of a fair­ly straight­for­ward beef (or rab­bit) stew dis­tin­guished by heavy oregano. I got the idea from a fellow-employee’s piece on the late lament­ed blogs.­sun.­com.

I lat­er re­fined the recipe from with ideas from an­oth­er food­ie site, al­so now van­ished, A Spoon­ful of Su­gar (I think), ded­i­cat­ed to stews and such­like.

Any­how, this morn­ing two mir­a­cles hap­pened; I was pok­ing around the In­ter­net not lik­ing any of the Sti­fa­do recipes, when Lau­ren sug­gest­ed look­ing in the Way­back Machine, and there it is: Beef Sti­fa­do by Paul Humphreys. (Still out there, Paul?)

The next mir­a­cle was when on im­pulse I hit “print” on my An­droid  —  first time I’ve ev­er done that  —  it auto-magically found the net­work print­er in the base­ment and Just Worked. For mak­ing a big messy stew, you def­i­nite­ly want to read the recipe off pa­per not a screen.

OK, here’s Tim’s im­proved ver­sion of Paul’s stew as fil­tered through sev­er­al oth­er minds and a hand­ful of Su­per Bowls

  1. This recipe starts with 2lb (a kg or so) of stew­ing beef. My butch­er cuts them too big, so I have to slice them up a lit­tle fur­ther. The first step is to brown the meat in a lit­tle oil. I mean re­al­ly brown it, with dark brown scorch marks here and there.

  2. [2017 up­date] I make the stew in a big old Le Creuset oval enam­eled iron thing, and I used to brown the meat in there too, which left its floor a black­ened hell of baked-on gravy. So this time I did the brown­ing in the nice well-cured cast-iron fry­ing pan in­stead; much less washing-up!

  3. Then you dump in a cou­ple of fair-sized onion­s, chopped, doesn’t need to be too fine, sautee them till they’re soft and per­fumey.

  4. Toss in a big can of toma­toes. Crushed or sliced or what­ev­er, doesn’t mat­ter much.

  5. Then take all the gar­lic from wher­ev­er you store the gar­lic, peel and slice and toss in. This needs to be re­al­ly a lot of gar­lic.

  6. Al­so add maybe a quar­ter of one of those lit­tle cans of toma­to paste.

  7. Al­so, the juice of a lemon.

  8. Fi­nal­ly, a ta­ble­spoon of sug­ar, a quar­ter cup of red wine vine­gar, and a gen­er­ous slosh of re­al red wine. En­ter­tain your­self with the rest. Oh, and some salt.

  9. Mix all this up and sprin­kle the top with oregano. Dried oregano not fresh; you want that sharp­ness of fla­vor.

  10. Cook it for a long time. I had it in the oven by noon and we ate dur­ing the fourth quar­ter of the ball­game. This will make your house smell great.

  11. About a half-hour be­fore you’re go­ing to eat, stir in a shal­lot or two per per­son who’s go­ing to be eat­ing, and give the stew a sec­ond sprin­kling of oregano. The soft shal­lots are a re­al treat in your bowl of stew.

We al­ways serve it with home-made corn­bread and a big sal­ad, but I think you could pair lots of oth­er things suc­cess­ful­ly.

Al­so, they should have giv­en the ball to Lynch or called a Wil­son run around the left. But since ev­ery­one on the plan­et was think­ing that too, prob­a­bly that lit­tle pass was piece of of­fen­sive in­no­va­tion. Wel­l, it would have been if it’d worked.



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From: Dave Smith (Feb 03 2015, at 18:18)

Sounds delicious. Did you stick with the original oven temp (150C) or lower it to cook longer?

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