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Stifado

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Ingredients/Components

brown sugar - 2 Tbsp
ground cloves - 1 tsp
cloves garlic, minced - 3 item
dry red wine
can tomato paste - 1 oz
salt and pepper - 1 item
olive oil - 1/4 c
ground cumin - 1 tsp
medium onion, chopped - 1 item
bay leaves - 2 item
balsamic vinegar - 3 Tbsp
Feta cheese, crumbled - 8 oz
pine nuts, toasted - 3/4 c
pearl onions - 2 lb
dried currants - 1/2 c
strips orange zest - 2 item
beef, in 1 1/2-inch cubes - 3 lb
cinnamons sticks 2 inches each - 2 item

How to make stifado:

Heat the oil in a Dutch oven and brown the meat. Remove the meat. Add onion and garlic; stir 5 minutes. Add wine, vinegar, brown sugar and tomato paste. Stir until smooth. Add cumin, cloves, bay leaves and cinnamon. Add meat, orange zest and currants. Add salt and pepper to taste. Bring to a simmer. Cover and cook over medium-low heat for one hour.

Meanwhile, blanch the pearl onions in boiling water for 5 minutes; drain. Cool and peel. Add onions to stew after stew has cooked for an hour. Cover and cook one hour more. Serve with cheese and pine nuts sprinkled on top.

Recipe categories: Lunch/snacks, Main dish, Stew.

Rating:

3.1

Average rating: 3.1, total votes: 8

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