stifado recipe
The heartwarming, aromatic stew that’s like a cozy blanket for your soul! This is Greek comfort food at its finest, a rich and hearty dish that’s been warming homes and filling bellies for generations. Picture tender chunks of beef or rabbit, slow-cooked to perfection in a deeply flavorful sauce of tomatoes, red wine, and a symphony of spices, with the star of the show being the sweet, caramelized pearl onions that melt in your mouth. Every bite is a journey through Greece’s culinary heritage, where patience and love are the secret ingredients.
Stifado isn’t just about the food; it’s about the stories it tells. The dish has roots in Byzantine and Venetian cuisine, reflecting Greece’s rich history of cultural exchange. Its name comes from the Italian word “stufato,” meaning “stew,” but over the centuries, it has become uniquely Greek. Whether served with a side of crusty bread, creamy mashed potatoes, or buttery orzo, stifado is a dish that brings people together and creates memories around the table.
Recipe for Stifado:
Ingredients:
1 kg beef (or rabbit), cut into chunks
500g pearl onions, peeled
4 tbsp olive oil
2 cups crushed tomatoes
1 cup red wine
2 tbsp red wine vinegar
2 garlic cloves, minced
1 cinnamon stick
3-4 whole cloves
2 bay leaves
1 tsp sugar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large pot over medium heat. Brown the meat in batches until golden on all sides. Remove and set aside.
In the same pot, add the pearl onions and sauté until lightly caramelized.
Return the meat to the pot and add the garlic, cinnamon stick, cloves, and bay leaves. Stir for a minute to release the aromas.
Pour in the red wine and vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
Add the crushed tomatoes, sugar, salt, and pepper. Stir well, then reduce the heat to low. Cover and let it simmer gently for 2-2.5 hours, or until the meat is fork-tender and the sauce has thickened.
Taste and adjust seasoning if needed. Remove the cinnamon stick, cloves, and bay leaves before serving.
Garnish with fresh parsley and serve hot with your choice of sides.
Tips:
To peel pearl onions easily, blanch them in boiling water for 1-2 minutes, then transfer to ice water. The skins will slip right off.
For extra depth of flavor, marinate the meat in red wine and vinegar for a few hours before cooking.
Stifado tastes even better the next day, so consider making it ahead of time.
Pair it with a glass of robust red wine for the ultimate Greek feast.
Stifado isn’t just a stew—it’s a celebration of tradition, a dish that warms the heart and nourishes the soul.