Stifado (Greek Beef & Onion Stew)
by Helen W
Posted January 15, 2007
Things to prepare:
2 pounds beef, cut into cubes
(Use a pot roast for this recipe but you can use stew meat instead)
2 tablespoon butter or olive oil
1 bay leaf
1-1/2 to 2 pounds small onions
(If small onions are not available, use the smallest ones available and cut them in half through
the root end, which will help to hold them together.)
3 whole cloves of garlic
1 teaspoon ground allspice
˝ 6 ounce can of Tomato Paste
3 tablespoons red wine vinegar
1 cup dry red wine
(Use a good wine that you would drink, not “cooking” wine)
2 teaspoons salt
Water
Instructions:
1) In a large pot, over medium heat, melt the butter or olive oil, tilting the pot so that the bottom of the pot is coated. Brown the meat in the butter or oil, turning to brown on all sides.
2)
Blend the tomato paste with 2 cups of water until smooth. Add half of the mixture to the pot. Bring to a boil and let cook about 5 minutes.
3)
Add the rest of the tomato paste/water mixture, the bay leaf, allspice, salt, garlic cloves, red wine vinegar and water to cover the meat. Bring back to a boil, cover and reduce heat to low. Let simmer for about 30 minutes, stirring occasionally to prevent sticking.
4)
Add the red wine and enough water so that the meat remains covered. Simmer for another hour, until meat is nearly tender.
5)
While meat is cooking, peel onions and cut an X in the root end to keep them from bursting while cooking. Add the onions to the meat and continue cooking until the onions are fork tender and the meat is done. From time to time, holding the cover tightly on, shake the pot to prevent sticking. (Do not stir, as this will break up the onions.)
6)
Remove the cover for the last 10 to 15 minutes of cooking, shaking and twisting the pot from time to time to prevent sticking. The sauce will thicken as it cooks down.
Serving suggestions: served with rice pilaf or crusty bread to soak up the sauce, salad and a glass of red wine.
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