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Stifado Recipe - A Delicious Greek Stew
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Stifado is a fabulous meaty stew with baby onions and a delicious thick sauce. Prepare it with beef, lamb or rabbit.
Ingredients
750 g (26 oz) lean beef (or lamb or rabbit) cut into chunks
500 g (16 oz) baby onions or shallots, peeled
250 ml (8 fl oz) (alcohol-free) red wine
125 ml (4 fl oz) extra virgin olive oil
1 large onion, chopped
2 tomatoes, chopped
4 garlic cloves, finely chopped
2 tbsp tomato paste
2 tbsp vinegar
1 vegetable stock cube
3 sprigs of fresh rosemary (or 1 tsp dried)
3 bay leaves
3 cloves
1 cinnamon stick
½ tsp nutmeg
salt
pepper
2 tsp olive oil to fry the baby onions
Instructions
Put a large pan on a high heat. Add the beef and sear it until it is brown on all sides.
Add the olive oil, chopped onion and garlic. Continue to cook with stirring for 5 minutes until the onions become soft.
Add the wine and vinegar. Mix, cover and continue to cook on a high heat for 5 minutes.
Turn down the heat. Add the herbs and spices, crumble in the stock cube and stir. Season with salt and pepper.
Add the tomatoes and tomato paste and mix well.
Transfer the stew to a casserole dish. Add enough hot water to just cover the meat.
Cover and bake in the oven at 170°C/340°F for 1 hour.
Meanwhile heat the 2 tsp of olive oil in a pan and gently fry the baby onions until they take on colour. Remove from the heat.
After 1 hour remove the casserole from the oven and add the baby onions. Add more hot water if necessary.
Cover and continue to bake at 150°C/300°F for a further 2 hours. Serve.
Titli's Tips
You can also prepare this on the stove top and in a slow cooker.
Serve with mashed potato (my personal favourite), roast potatoes, rice, or chips.
Ingredients
750 g (26 oz) lean beef (or lamb or rabbit) cut into chunks
500 g (16 oz) baby onions or shallots, peeled
250 ml (8 fl oz) (alcohol-free) red wine
125 ml (4 fl oz) extra virgin olive oil
1 large onion, chopped
2 tomatoes, chopped
4 garlic cloves, finely chopped
2 tbsp tomato paste
2 tbsp vinegar
1 vegetable stock cube
3 sprigs of fresh rosemary (or 1 tsp dried)
3 bay leaves
3 cloves
1 cinnamon stick
½ tsp nutmeg
salt
pepper
2 tsp olive oil to fry the baby onions
Instructions
Put a large pan on a high heat. Add the beef and sear it until it is brown on all sides.
Add the olive oil, chopped onion and garlic. Continue to cook with stirring for 5 minutes until the onions become soft.
Add the wine and vinegar. Mix, cover and continue to cook on a high heat for 5 minutes.
Turn down the heat. Add the herbs and spices, crumble in the stock cube and stir. Season with salt and pepper.
Add the tomatoes and tomato paste and mix well.
Transfer the stew to a casserole dish. Add enough hot water to just cover the meat.
Cover and bake in the oven at 170°C/340°F for 1 hour.
Meanwhile heat the 2 tsp of olive oil in a pan and gently fry the baby onions until they take on colour. Remove from the heat.
After 1 hour remove the casserole from the oven and add the baby onions. Add more hot water if necessary.
Cover and continue to bake at 150°C/300°F for a further 2 hours. Serve.
Titli's Tips
You can also prepare this on the stove top and in a slow cooker.
Serve with mashed potato (my personal favourite), roast potatoes, rice, or chips.
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