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Stifado, rich Greek meat stew with herbs and cinnamon

Stifado, rich Greek meat stew with herbs and cinnamon by
  • Stifado, rich Greek meat stew with herbs and cinnamon
  • This rich Greek stew was originally made with rabbit meat, but is most commonly prepared with beef today. The aim is to cook it gently so that the onions stay whole. Lovely as a special treat with crusty bread, potatoes or rice and a side salad, but good with just the salad if you want to save on carbs.
Servings Prep Time Cook Time
6 10 minutes 80 minutes

Ingredients

Servings:

Instructions

  1. Brown meat in oil and add garlic.
  2. Add wine and vinegar, followed by the tomatoes, tomato purée, herbs and spices and add enough water to cover everything.
  3. Bring to boil, cover pan and simmer gently until meat starts to become tender (time will depend on the meat used).
  4. Meanwhile, lightly brown the whole onions in olive oil, moving them around very gently so as not to break them up.
  5. Add the onions to meat, cook for 30-40 minutes more until meat is very tender, onions soft, and a rich, thick sauce has formed.

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