About this recipe:Stifado is a Greek stew made with small onions. My mum made this every autumn. Serve with creamy mashed potatoes for a warming, hearty meal that will take the chill out of any evening.
2.75kg beef stewing steak
120ml olive oil
1 teaspoon caster sugar
2.75kg small white onions, peeled
170g tomato puree
125ml red wine
125ml red wine vinegar
6 cloves garlic
1 teaspoon pickling spice
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
In a very large saucepan, cook beef in oil until beef is browned (brown in batches if necessary). Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
Return beef to the pot, and place onions on top. Mix the tomato puree, wine and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.
Use the smallest onions you can find, sometimes called pearl onions. The onions let out liquid as they cook, so be careful not to add to much water at the beginning. When stew is done, remember to remove the whole pickling spices.