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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m 3h 2-Pretty easy 26
Not tried yet
Forked by Rachdewsnap on 8 January 2009 (0 descendants)

iphigenie forked this from Hawthorne and changed it:

"changed order in text where it was mixed up"

Description (Some HTML is OK)

Stifado is a Cypriot beef stew with onions


Makes 6 servings

  • 2 lb braising steak
  • 2 oz butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 250 ml pureed tomatoes (not paste)
  • 150 ml red wine
  • 2 tbsp wine vinegar
  • 1 bay leaf
  • 2 sticks of cinnamon bark
  • 5 whole cloves
  • 1 tsp sugar
  • salt and black pepper
  • 1.5 lb button onions, peeled or 5 small onions, cut into wedges through the root end so that the stay together.
  • 2 tbsp currants (optional)

Preparation (Some HTML is OK)

Preheat oven to 160C.

Cut beef into 1.5" cubes. Brown in batches in half of the butter, and transfer into an oven-proof casserole dish.

Add the chopped onion, garlic and remaining butter to the pan and cook until soft. Deglaze with the wine, and add to the casserole with the tomato puree and vinegar.

Add bay leaf, spices and sugar, then season to taste. Cover and cook in the oven for about an hour.

Add the baby onions or onion wedges, and the currants if using, and cook for a further hour to 90 minutes until the meat is tender and the onions are well cooked.

Remove the whole spices and bay leaf if you can find them, then serve with bulgar pilaf or mashed potatoes.

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