My stifado recipe uses beef, and I don’t cook it overnight, nor do I have the space to light a fire in my apartment! Instead I make it on the stovetop, as almost everyone does here outside of the festivals. It’s best to choose a cut that is ideal for stews and can be cooked at low heat for a long period of time, such as chuck or low rump, which should be cut into smaller chunks. I love using rosemary along with the bay leaves, although it’s not necessary. My absolute favorite side to stifado are hand-cut fried potatoes – soaking them in the delicious sauce brings back hundreds of my childhood memories. The dish is versatile, however, and also pairs well with mashed potatoes, pasta or even rice.

4-6 servings

1 kg beef for stews like chuck or low rump, cut into 7×5 cm chunks

1 kg pearl onions

350 ml dry red wine

60 ml balsamic vinegar

200 gr mavrodaphne (or another sweet red wine)

120 ml olive oil

5 bay leaves

1 ½ tbsp dried rosemary

1 large onion, chopped

2 garlic cloves, chopped

1 cinnamon stick

10 whole allspice

¼ tsp ground clove

200 gr fresh ripe tomato, peeled, seeded and chopped (or chopped canned tomatoes)

5 tsp tomato puree

Salt

Freshly ground black pepper

½ cup boiling water

Step One
To peel the pearl onions more easily, place them in a large basin and pour boiling water over them, enough to cover them. Let stand for 30 minutes and then, using a paring knife, start peeling them carefully. Slice off the bottom part of each onion and squeeze it carefully so that the onion slips off its skin (this should happen very easily, if not let them stand in boiling water a bit longer). Be gentle, as you want to keep the onions whole and round.

Step Two

Place a large wide pot on medium high heat. Pour in the olive oil and brown the meat on all sides. Remove the meat onto a platter and set aside. In the same pot, sauté the chopped onion until soft and glossy. Add in the garlic, bay leaves, cinnamon, allspice and clove, season with salt and pepper, and stir for about a minute. Add in the pearl onions and stir until they all look glossy. Return the meat back into the pot and stir gently.

Step Three
Pour in the balsamic vinegar, give it another stir, and add in the wines. Bring the heat down to medium low and add the chopped tomatoes and the puree. Season with some extra salt and pepper to taste, add about half a cup of boiling water, and as soon as it starts simmering again cover and bring the heat down to low. Let it slow cook for about 1.5 hours until the sauce has reduced and thickened.

Step Four
Adjust seasoning if necessary and remove from heat. Serve with hand-cut fried potatoes or another side of your choice, such as mashed potatoes, pasta or rice. You may serve topped with grated cheese like kefalotyri or pecorino, and freshly ground black pepper.