Stifado is a traditional, hearty Cypriot stew that is usually made with tender cuts of beef. This flavourful dish is one of the island’s most prominent dishes and brings the warmth of Mediterranean cooking to most tables. The hearty and flavourful slow-cooked stew uses an enriched vinegar-based tomato and onion sauce. The meat is simmered in the rich sauce that is also seasoned with several warm aromatic spices. Served as a main meal on a bed of rice or enjoyed with mashed potatoes and crusty bread, this meal is served throughout the year, but especially comes to prominence during the winter months.
HOW TO MAKE CYPRUS STIFADO
Ingredients:
4 tablespoons of olive oil
1 kilo of beef, preferably chuck or braising beef, cut into cubes
1 teaspoon of pepper
1 teaspoon of salt
3 large onions, each cut into four
4 garlic cloves, finely chopped
1 cup of red wine
Half a cup of red wine vinegar
2 cups of beef stock
1 can of chopped tomatoes
3 tablespoons of tomato paste
1 teaspoon of cinnamon
4 bay leaves
1 teaspoon of allspice
Fresh parsley, finely chopped
Instructions:
Heat the olive oil over medium to high heat, and then add the beef cubes
Season with the salt and pepper, and then sear the beef on all sides.
Once fully seared, remove the beef from the pot.
In the same pot, add the onions and saute until they are soft and golden brown.
Reduce the heat to medium and then add the chopped garlic and allow it to simmer for just a minute.
Pour in the red wine and vinegar and allow the mixture to simmer for about 10 minutes.
Place the seared beef in the pot, adding the beef stock, chopped tomatoes, tomato paste, bay leaves, cinnamon, and allspice, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and allow it to simmer for about 2 hours, or until the meat is tender.
Stir every 30 minutes, adding a little water if the sauce becomes too thick.
If a thicker sauce is preferred, the lid should be removed for the last 20 minutes of cooking.
Allow to cool at room temperature and then discard the cinnamon stick and bay leaf.
Garnished with chopped fresh parsley.
Stifado is usually served piping hot on a bed of rice or with mashed potatoes, along with some crusty bread.
