- 2-3 lbs beef, cubed
- 2-3 lbs pearled onions
- 1 large yellow onion, chopped
- 1 28 oz can tomatoes
- 1 cup dry red wine
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 3 cloves garlic, bruised
- 1 tsp sugar
- Spice bag:
- 2 bay leaves
- 1 tablespoon allspice berries
- 2 3-inch cinnamon sticks
- In a stew pot / dutch oven, over medium-low heat, add the chopped onion, half the olive oil, and ¼ cup water. Cook until the wayer has evaporated and the onion is soft and translucent, about 10 minutes.
- To the onions, add the garlic and tomatoes. Cook, stirring, until the sauce is thick, about 20 minutes.
- Rinse the beef, drain, pat dry. Season lightly with salt and pepper. Heat the remaining olive oil in a skillet until hot. Brown the beef over high heat, add to the tomato sauce.
- Add the red wine to the skillet to deglaze, and bring to a boil while scraping up any fond from the bottom of the pan. Add the pearled onions and sugar, and cook over medium-high heat, stirring, until the wine is reduced to a glaze and the onions are lightly browned, about 5 minutes.
- Add 3 tablespoons of the red wine vinegar to the onions, and bring to a boil.
- Add the spice bag and the onions and wine sauce to the beef and tomato sauce mixture.
- Cover and cook over low heat for 2-2½ hours.
3 thoughts on “So that I don’t lose it: Stifado Recipe”
This sounds amazing. Any idea how many it serves?
Hrm. 4-ish? Maybe 6 depending on the portions. It’s ideal with crusty bread.
Awesome. I’ll have to give it a try. Thanks!