The Dish: A Celebration of Aromas
Stifado is Greece’s most iconic stew. Its hallmark is the use of whole shallots or pearl onions and a rich, dark sauce infused with cinnamon, cloves, and allspice. It is a dish that honors patience, resulting in meat so tender it melts on your tongue.
Why is it so healthy?
Antioxidant Rich: Shallots contain more flavonoids and phenols than regular onions, offering anti-inflammatory benefits.
Medicinal Spices: Cinnamon and cloves assist in digestion and blood sugar regulation.
Iron & B12: High-quality beef or lamb provides essential nutrients for energy and blood health.
Special Features & Suitability
The unique balance of sweet onions, acidic red wine, and warm spices sets Stifado apart from any other European stew. It is perfect for Slow Food enthusiasts, Paleo diets, and anyone looking for a sophisticated yet comforting dinner.
The Recipe (for 2 Persons)
Ingredients
400g Beef (chuck or shank), cut into large chunks
400g Shallots or pearl onions (peeled, left whole)
2 Garlic cloves, halved
100ml Robust red wine
1 tbsp Tomato paste
200g Chopped tomatoes
1 Bay leaf, 1 Cinnamon stick, 3 Allspice berries, 2 Cloves
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
1 tbsp Red wine vinegar
Salt & freshly ground black pepper
Instructions
Searing: Brown the meat in olive oil until a deep crust forms. Remove from the pot.
Onions: In the same oil, sauté shallots for about 5 mins until golden. Add garlic briefly.
Deglaze: Stir in tomato paste, then deglaze with vinegar and red wine.
Braising: Return the meat to the pot. Add tomatoes, spices, and enough water to nearly cover.
Patience: Cover and simmer on low heat for 1.5 to 2 hours until the meat is fork-tender and the sauce is thick and glossy.
Zero-Waste Tip
Save your shallot skins! After washing, add them to your next batch of homemade stock. They impart a beautiful deep amber color and extra minerals to your broth.
Drink Pairing
A full-bodied, oak-aged Greek red wine like Xinomavro from Naoussa perfectly complements the bold spices of this dish.
Nutrition Facts (per serving)
Stifado is Greece’s most iconic stew. Its hallmark is the use of whole shallots or pearl onions and a rich, dark sauce infused with cinnamon, cloves, and allspice. It is a dish that honors patience, resulting in meat so tender it melts on your tongue.
Why is it so healthy?
Antioxidant Rich: Shallots contain more flavonoids and phenols than regular onions, offering anti-inflammatory benefits.
Medicinal Spices: Cinnamon and cloves assist in digestion and blood sugar regulation.
Iron & B12: High-quality beef or lamb provides essential nutrients for energy and blood health.
Special Features & Suitability
The unique balance of sweet onions, acidic red wine, and warm spices sets Stifado apart from any other European stew. It is perfect for Slow Food enthusiasts, Paleo diets, and anyone looking for a sophisticated yet comforting dinner.
The Recipe (for 2 Persons)
Ingredients
400g Beef (chuck or shank), cut into large chunks
400g Shallots or pearl onions (peeled, left whole)
2 Garlic cloves, halved
100ml Robust red wine
1 tbsp Tomato paste
200g Chopped tomatoes
1 Bay leaf, 1 Cinnamon stick, 3 Allspice berries, 2 Cloves
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
1 tbsp Red wine vinegar
Salt & freshly ground black pepper
Instructions
Searing: Brown the meat in olive oil until a deep crust forms. Remove from the pot.
Onions: In the same oil, sauté shallots for about 5 mins until golden. Add garlic briefly.
Deglaze: Stir in tomato paste, then deglaze with vinegar and red wine.
Braising: Return the meat to the pot. Add tomatoes, spices, and enough water to nearly cover.
Patience: Cover and simmer on low heat for 1.5 to 2 hours until the meat is fork-tender and the sauce is thick and glossy.
Zero-Waste Tip
Save your shallot skins! After washing, add them to your next batch of homemade stock. They impart a beautiful deep amber color and extra minerals to your broth.
Drink Pairing
A full-bodied, oak-aged Greek red wine like Xinomavro from Naoussa perfectly complements the bold spices of this dish.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 520 kcal |
| Fat | 32 g |
| Carbohydrates | 18 g |
| Protein | 38 g |
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