← Nouns Cooking · Greek

Ingredients

• 1.2 kg stewing beef (chuck or shin), cut into large chunks
• 6 tbsp Olive oil
• 1 kg small shallots or pearl onions, peeled and left whole
• 4 cloves Garlic, sliced
• 200 ml dry red wine
• 3 tbsp red wine vinegar
• 3 tbsp Brandy or cognac (optional)
• 1 can tin of chopped tomatoes (400 g)
• 1 tbsp Tomato purée (paste)
• 1 Cinnamon stick
• 4 allspice berries
• 2 whole cloves
• 2 Bay leaves
• ½ tsp Sugar
• 250 ml Water
• salt and black pepper

Method

1. To peel the onions easily, cover them with boiling water for 2 min, drain, then trim the root and slip off the skins.
2. Season the beef. Heat 4 tbsp of the oil in a heavy casserole over medium-high heat and brown the beef in batches for 6–8 min per batch, until deeply coloured. Set aside.
3. Add the rest of the oil and the whole onions and cook for 8–10 min over medium heat, shaking the pan, until golden all over. Add the garlic for 1 minute.
4. Return the beef, pour in the wine, vinegar and brandy and let it bubble for 2 min. Stir in the tomatoes, tomato paste, spices, bay, sugar, water and a good pinch of salt and pepper.
5. Cover and simmer very gently for 2 hours, shaking the pot now and then rather than stirring so the onions stay whole, until the beef is fork-tender and the sauce is thick and glossy. Add a splash of water if it gets dry.
6. Rest for 10 min, then serve with crusty bread, rice, orzo or mashed potatoes.

Tips

• Like most stews, stifado is even better the next day.
• Rabbit is the traditional island version; it cooks in about 1½ hours.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes