A slow-cooked Greek stew, famous for the large quantity of whole pearl onions that stew along until sweet and soft. Cinnamon, bay leaf, clove and red wine give the dish its warm, spicy character. The next day it is, if possible, even tastier.
Stifado
Stifado
Method
01
Brown
Brown the meat all over in the olive oil. Add the garlic and fry briefly.
02
Deglaze
Deglaze with the wine and vinegar and reduce briefly. Add the tomatoes, tomato purée, cinnamon sticks, bay leaves, cloves and allspice.
03
Braise
Leave to braise gently for approx. 2½ hours.
04
Onions
Add the whole pearl onions and cook for another approx. 45 min until the sauce is thick, the meat falls apart and the onions are soft and glossy.
05
Serve
Remove the cinnamon sticks, bay leaves and (if possible) the cloves. Traditionally with mashed potatoes, chips or bread.
Tips & notes
Only add the pearl onions in the second half, so they stay whole instead of falling apart. Fresh pearl onions are easier to peel after a minute's blanching in boiling water. Making it a day ahead deepens the flavour even further. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Replace the beef with rabbit for a more rustic, authentic stifado.
- Add 50 g of raisins for extra sweetness alongside the pearl onions.
Contains:
Sulphites
Serve with
| Calories | 265 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 16 g |
| Fat | 17 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
