Thanksgiving is behind us and more celebratory holidays are upon us – those days when family and friends come together to celebrate, most importantly, togetherness. It is a time to prepare substantive meals to serve family and friends and those who just happen to be in the neighborhood at dinner time!
Stifado, (Greek Stew) is just a great recipe because it is easy to prepare, fragrant while cooking, and a delicious departure from mother's beef stew. What better recommendation is there for non-vegetarians?
STIFADO (Greek Stew)
3 pounds lean stewing beef cut into 1½ inch cubes
Salt and freshly ground pepper
½ cup butter
2½ pounds small onions (frozen are just fine!)
½ cup red table wine
1- 6 ounce can tomato paste
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1 clove garlic, minced
1 bay leaf
1 cinnamon stick
½ teaspoon whole cloves
¼ teaspoon ground cumin
2 Tablespoons raisins or currants
Season meat with salt and pepper. Melt butter in a large heavy pot with cover. Add meat and coat with butter, but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar, and garlic and pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin, and currants. Cover pot and simmer 3 hours until meat is very tender. Do not stir. As you serve, stir gently to blend.
I serve it over couscous with pine nuts or buttered noodles (and of course a wonderful Greek bread).
Serves 6-8.
