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Stifado Recipe

This is our version of the Greek meat stew - Stifado.
We have used tender lamb chunks to make this hearty and satisfying dish, but you could use lean pork or, more usually beef.
The mild spices and baby shallots combine with the meat to make one of the most comforting and delicious Mediterranean meals imaginable.
Long, slow cooking brings out all the flavours - a great mediterranean recipe.
This is a great recipe for a crock pot or slow cooker.

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Stifado Recipe Ingredients for four people.

1 Kg./2.2lb. of lean lamb or beef, cut into 3cm./1-1/4" cubes.
1 Onion chopped.
4 Cloves of garlic - mashed.
1 Large beef tomato - chopped.
1 Tbs. of tomato paste.
1 Glass of red wine - 125ml.
4 Tbls. of good olive oil.
1/2 a lemon - juice of.
4 Bay leaves.
4 Sprigs of fresh rosemary.
4 Cloves.
1 Level tsp. of nutmeg.
A stock cube - any type you fancy.
2 x 2"/5cms. Sticks of cinnamon.
500g./1-1/4lb. of baby shallots.
Water to top up.
Salt and pepper.

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Stifado Recipe Method

Meat for Stifado

OK - brown off your meat in batches in some of the olive oil and keep to one side.
Using the same pan, brown the onions and then, on a lower heat the garlic. Set to one side.
Now - brown the shallots in some more of the olive oil, until nicely coloured all over. Keep these to one side for the moment.
If you're using a slow cooker add all the ingredients now, plus a glass of water and set to cook for three to four hours depending on the meat you use.
You can cook it on top of the stove or in the oven too. Cook the meat with all the ingredients except the shallots for one and a half hours - add the shallots and cook for a further hour or more depending on your meat.
Add water as you go along - you want a thick juicy stew.
When it's ready you can serve - we like to serve it with fresh carrots and some of our Mediterranean roast potatoes.