After checking out Stifado on the web, to see how other people make it, find it and general information etc. I came across a link to my original version based on how it was made in Cyprus back in 2004 when we first visited.

Here Stifado 2004

Surprising how its changed over a couple of years to how it appeared in 2006 when we re-visted the same general area.

Here Stifado 2006

Note its not the way I've made it thats changed, its the way it was served in the restaurants there!

Steve

It has become more boozy in with time ;-)! It just goes to show that there are more way of skinning the cat! One of the reasons for changes is because when we make the dish regularly, without looking at the recipe, which is 90% of the time, we just make it as we think right, rather than sticking to a recipe. I guess both work well?

Mamta

more boozy... the recipe or me?... lol

yes I suppose once we get used to recipes we do them from memory and change and tweak them... so it must be 2 years of the chefs tweaking their own recipes and me re-copying them

Your stifado recipe is very nice, my family loved it. Thank you.

JJ

I'm glad they liked it, have you had it before?..(if so where?)

Steve

I have never once in my 38 years of eating Stifado from my various Greek Aunties or my YiaYia ever had either of these ingredients in Stifado.

Here's the family recipe from my Great Grandmother in Peloponnese

1 teaspoon olive oil

500g rump roast or london broil - stew meat is too sinewy for my tastes

1 large onion, chopped roughly

6 cloves of garlic, finely chopped

400g tin of peeled, chopped tomatoes ( I like fire roasted)

500ml beef stock

1 tablespoon sugar (if you use a dry red wine. Try for a sweeter one)

2 tablespoons red wine vinegar

125ml sweetish red wine

2 teaspoons or to taste dried oregano

2 bay leaves

1 cinnamon stick

1/8 teaspoon ground cloves

500g pack shallots, peeled

salt and freshly ground pepper

Heat oil in a big wide pan. Cut beef into largish cubes and add to oil in batches. Make sure the beef dry so that it actually browns and doesn't steam. Some folks like to toss the meat in seasoned flour. If you do, make sure you get the excess flour off.

Turn the heat to low and saute the chopped onion, stirring well to dislodge some of the burnt on bits. When onion is translucent add the garlic and oregano and cook for a couple of minutes until fragrant.

Add the wine and stir to deglaze the pan.

Add the remaining and bring to a low rolling boil. At this point you can either stove top or oven bake at a very low heat for 3 hours. Stir every once in a while and add water if you need to to keep meats covered.

Breaking with tradition here, I love this over potato gnocchis.

Greek Girl, thanks for sharing that with us looks like a good recipe.

As for Ouzo and pickled onions, I've had stifado in probably about 20-30 places around Greece and Cyprus and not one place makes it the same way, each chef/cook has their own quirks and ideas. I suggest using pickled onions if you can't get baby onions not that it should be your first choice. The idea being you use vinegar and onions anyway so its an alternative. As for Ouzo, try it next time you make some, that splash just adds a lift to the flavour!

Steve (AskCy) - Just returned from Cyprus at 4am this morning, boy its been hot!

I've had travelled around Greece quite a bit and always make sure I try the Stifado wherever I go as the dish is one of my favourites. The best I have had so far was on the island of Zakynthos (Zante) but this was several years ago and has probably changed since then. In my experience it is nearly always made with whole small baby onions or shallots, never large onions cut into halves or quarters.

Hi Rob, yes it was always baby onions but this year it seems a lot of places didn't use them in Cyprus. I wonder if its due to costs, availability or just the way the restaurant business is making traditional dishes become "easier" to make and source?

Steve

I use a sweet red greek wine to cook with i use the whole bottle!! well after iv'e taken a quick glug Lol...

Try adding cherry tomatoes 30 mins from end of cooking..i use only the best meat for this recipie Cubed topside of beef it just melts in the mouth after about 2 hours of cooking...

We sometimes get "Mavrodaphne de Patras" fortified Greek wine but only used it once in cooking as its far too sweet !

Fortunately a smaller national Supermarket chain have a very long term link with a winery in Cyprus and tend to stock at least one red wine from there ! (Cyprus Vines)

Steve

Hi Greek girl. I searched for a Peloponnese Stifado recipe, as my husband and I will be travelling to the area with some friends next year. I've tied Stifado in many regions and islands of Greece, I've followed your recipe to the letter, and it's all in the pan, making my kitchen smell divine. I know there haven't been any postings for a long time, but I will let you know how it tastes tomorrow when we eat it along with Greek potatoes and beans. Many thanks x

Thank you, hope its as good as it was for us :-)

Steve