Greeks are very fond of their stews, which are relatively easy to make and can feed a large group of hungry mouths.
Stifatho is a basic beef and onion stew but you can substitute the beef for chicken or rabbit depending on how wild you are feeling.
1kg round steak
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
6cm piece orange rind
410g can tomatoes
1/2 cup (125ml) dry red wine
2 tablespoons white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon sugar
1/2 cup (125ml) water
1 tablespoon olive oil (extra)
500g baby onions
What to do:
- Cut steak into 2cm pieces. Heat half the butter and half the oil in a pan, add half the steak, cook, sitrring, until browned; remove from the pan. Repeat with remaining butter, oil and steak; remove from pan.
- Add chopped onion, garlic and rind to the same pan, cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, wine, vinegar, cinnamon, nutmeg, sugar, water and steak. Simmer, covered for 1 – 1/2 hours until tender.
- Meanwhile, heat the extra oil in a separate pan, add the baby onions and cook, stirring, until well browned all over.
- Add onions to steak mixture, simmer, covered, further 20 minutes or until steak and onions are completely tender.
- Remove lid, simmer for a further 10-15 minutes or until thickened slightly; remove rind before serving.
This helping will serve 4 to 6 people. Serve with bread and a Greek salad.
Note: this recipe can be made a day ahead and is suitable for keeping in the refrigerator. The key to this recipe is the long cooking time so make sure you start early!