Stifado

Photo © Rob Jones

Find it on the menu as Στιφάδο

In the Greek Food top ten chart, you’ll find Stifado in at number 7.

That’s behind Moussaka, Kleftiko, Souvlaki, Baklava, Greek Salad, and Tzatziki, but ahead of Dolma, Gemista, Lukamades.

Though I think in my personal top ten it would be right up there at the top (though sorry, I just love a good proper Greek Salad.)

Stifado though is just straightforward full-on comfort food. No two ways about it. I should point out that the dish was probably brought to Greece by the Venetians.

Curiously, though it’s one of the most popular dishes in restaurants, it’s also one of the most mispronounced by foreigners, though Greek waiters will know exactly what you mean (and that you are foreign.) The D in Stifado is actually closer to the TH in the English ‘there.’

But hey… does that matter if it tastes good?

There are loads of different ways to make Stifado, and the meat involved doesn’t always have to be beef or lamb. Some people make it with chicken or particularly rabbit. You could also add all sorts of vegetables into the mix as well.

The secret of the flavour comes down to the herbs and spices you use.

I made mine stove-top, though you could also casserole it, or use a slow cooker if you have one.

Method

Brown off the meat in a mix of butter and olive oil. I used stewing steak, chopped into chunks. Then set aside.

In the same pan fry up some whole baby onions or shallots. Sprinkle over a spoonful of caster sugar. Add in some chopped garlic, as much as you please, a cinnamon stick if you have one, or ground cinnamon will do. A whole bay leaf. A pinch of allspice and some ground cloves but go easy on these. Add of course some dried oregano because..just about every Greek dish has oregano.

After a few minutes, add some tomato purée, a spot of red wine vinegar, then a lot of chopped tomatoes, canned is fine, and eventually a small glass of red wine. Local farmers’ wine is ideal.

Let this bubble for a bit before returning the meat to the pan. Put a lid on it and let it simmer on a medium heat for the best part of an hour. Keep checking, stirring and adding some stock if it looks like it is drying up.

It’s ready when the meat is perfectly soft.

I deviated from the regular recipe by adding some tinned boiled potatoes which work really well in the mix, though of course, everything comes with chips in Greek restaurants.

Served with a side dish of spinach tossed in onions and garlic, with a little cream.

R