Cyprus Beef Stifado is a hearty and flavourful slow-cooked stew that uses an enriched vinegar-based sauce that includes onions, tomatoes, and several warm spices. This dish is served all year around but especially comes to prominence during the winter. Â
HOW TO MAKE CYPRUS STIFADO
Ingredients:
4 tablespoons of olive oil
1 kilo of beef preferably chuck or braising beef, cut into cubes
5 large onions, each cut into four
5 garlic cloves, finely chopped
2 cups of red wine
2 cups of beef stock
1 can of chopped tomatoes
3 tablespoons of tomato paste
4 bay leaves
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of pepper
2 teaspoons of salt
2 tablespoons of red wine vinegar
Fresh parsley, finely chopped
Instructions:
Heat the olive oil over medium to high heat and then add the beef cubes, browning them on all sides.
Once fully seared, remove the beef from the pot.
In the same pot, add the onions and cook until they are soft and golden brown.
Add the chopped garlic and cook for another minute.
Reduce to medium heat and then pour in the red wine.
Allow the mixture to simmer for about 10 minutes and then return the seared beef to the pot.
Add the beef stock, canned tomatoes, tomato paste, bay leaves, cinnamon, allspice, pepper, salt, and red wine vinegar, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and allow to simmer for about 2 hours, or until the meat is tender.
Garnish with fresh parsley and serve hot.
Stifado is usually served on a bed of rice, or with mashed potatoes along with some crusty bread.
