Beef Stifado

Stifado roughly translates as a stew with lots of onions! If you want to go really native you can replace the beef with rabbit, octopus or monkfish in Skiathos, but beef has always been a very popular version.

Stifado captivates the palate with its hearty and comforting nature, transporting you to the rustic charm of Greece with every delightful spoonful!

Ingredients

• 1 kg beef osso bucco or beef chuck cut into about 3 inch chunks
• 20 pearl onions whole
• 7-8 cloves of garlic
• 3 springs of rosemary
• 4 bay leaves
• 4-6 peppercorns
• 5 whole cloves
• 2 whole nutmeg
• ⅓ cup white vinegar
• 1 tbsp salt
• 410 gr diced tomatoes 1 can
• 4 tbsp tomato paste
• ½ cup olive oil
• ¼ tsp black pepper

How to Make Stifado:

• Mix the tomato paste with the vinegar and set aside.
• Start layering the ingredients in a cast iron pot. First, place the meat on the base, then the onions, followed by the garlic, spices, and salt and pepper.
• Add the diced tomatoes, vinegar with tomato paste and oil.
• Top with the bay leaves and fresh rosemary sprigs.
• Cover the pot with a lid and put on a medium heat for a few minutes to warm up, then turn the heat down to a low simmer for 1½ hours. Do not open the lid or stir at all. Just give the pot a gentle shake every 30 minutes.
• After 1½ hours check the meat. If it is not falling apart, put the lid back on and cook for a further 30 mins. Once the meat looks ready, turn the heat off.
• Serve your Beef Stifado hot, garnished with chopped fresh parsley or rosemary, and accompany it with rice, pasta, or crusty bread to soak up the delicious sauce.

Notes

Related: Most Popular Greek Foods Related: Riganato – Greek Sautéed Beef Liver

Related: Sofrito: Greek Beef Tenderloin in Garlic Sauce Related: Beef Stroganoff