Stifado or Greek Stew

 

Serves 4-6

Preparation:  45 mins

Cooking Time: 2-3 hours

 

For a fuller flavour, marinate the meat with the spices, wine and oil the night before.

The meat takes on a mild fragrance from the spices.

A warming dish for Winter.

 

 

 

Ingredients:
 

• 1.5kg/3lb stewing beef (or pork, rabbit, hare) cut into chunks

• 1.5kg small whole pickling onions, peeled

• 2-3 tbsp olive oil

• 3-4 garlic cloves, chopped

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground cumin

• Half one teaspoon of ground cloves

• 2 bay leaves

• 3 tbsp red wine vinegar

• 440g/14oz can whole tomatoes

• 1 large glass red wine

• A little butter

• 2 tbsp each tomato puree and parsley.

 

Method
 

 

1.  Pre-heat oven to 140C Fan.
    

2.  Either marinate the meat overnight in the fridge in the spices, olive oil, red wine, red wine vinegar covered.
    

3. Add rest of the ingredients, cover with water, tightly cover and cook 4-5 hours.
    

4. Or alternatively, fry in a large heatproof casserole the meat (either already marinated) otherwise add the ingredients as in 1. above.
    

5. Sizzle for a few minutes, add the tomatoes and wine and cover with water and bring to the boil and season.
    

6. Meanwhile fry the onions in butter and scatter over the meat.
    

7. Cover tightly with a layer of foil and then the lid and cook for 2½ to 3 hours at 140C Fan until the meat is very soft and tender.
    

8. Stir in the tomato puree and parsley and serve immediately with rice or noodles.   Or you could do a traditional side dish of creamy mashed potatoes and steamed greens.