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Ruth Bardis' Sofigado

A delicious, aromatic beef stew with sweet petimezi (grape must) and ever-so-slightly tart quince, that balances the richness of the beautiful gravy! 

Ingredients
  • ¾ cup EVOO, divided
  • 1 kg beef (blade), cut into bite-sized pieces
  • 2 medium brown onions, diced
  • 2 cups tomato puree
  • 3 sprigs rosemary
  • 5 peppercorns
  • 3 allspice berries (pimento)
  • Salt and pepper to taste
  • 1 kg quinces, peeled and cut into quarters or eighths
  • 150 ml petimezi (grapemust)
  • Water
Instructions
Preparing the meat

  1. In a large, heavy-based pot, heat ½ cup EVOO

  2. Add the meat, browning on both sides – do this in batches so as not to crowd the pot, otherwise the meat will boil and not brown sufficiently

  3. Place all the browned meat back into the pot, add the onions, and sauté until soft – about 5minutes

  4. Add the tomato puree, rosemary, peppercorns, allspice, salt and pepper

  5. Ensure the liquid is covering the meat, if not, add more water

  6. Allow the meat to simmer on low for 50 minutes

Preparing the quinces

  1. In a separate sauté pan, heat remaining ¼ cup EVOO

  2. Add the quinces and cook for 5 minutes – till they brown and soften a little

  3. Stir together the grape must and half a cup of water; pour this over the quinces; cover and cook for a further 5 minutes.

  4. Add the quince pieces and all their juices to the pot with the simmering beef, gently combine

  5. Reduce heat, cover, and simmer for an additional 25minutes or until the meat is falling apart, quinces are soft, and sauce has thickened.

Serving the sofigado

  1. Serve with mashed or fried potatoes

    Kali Orexi!