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Stew with meat and pearl onions

Stifado is a very popular and tasty Greek stew with beef, veal or rabbit. The secret lies in letting the dish simmer and finally boiling in the sauce. The mix of spices gives the dish a heavenly taste.

Portions: 4 people


800 g of meat
1 kg pearl onions/small onions (20-30 pieces)
2 tablespoons red wine vinegar
1⁄2 dl cognac
2 dl red wine
1 large ripe tomato
1 teaspoon tomato puree
1 bay leaf
1⁄4 teaspoon all-purpose
1⁄4 tsp nutmeg
1⁄4 teaspoon garlic powder
1⁄4 tsp cinnamon
1⁄4 teaspoon oregano


  1. Prepare the meat by cutting it into suitable pieces and sautéing it in portions in a little oil until browned on all sides.
  2. When all the meat is cooked, set it aside.
  3. Get your pearl onions ready and sauté them in the same oil that was used to brown the meat. Sauté them on a low heat for about 10 minutes until the onions are softened.
  4. Add vinegar, cognac and wine. Cover and simmer for a few minutes.
  5. Chop the tomato and add it together with the meat, tomato puree and spices. Add water to cover the meat, bring to a boil and lower the heat.
  6. Let the dish simmer covered for 1 11⁄2-2 hours, or until the meat is tender and the sauce has reduced. Check the dish along the way in case it is necessary to add more water. The lid can be removed during the last half hour.
  7. Season the dish with salt and pepper and serve.
  8. Served with pasta, rice, boiled potatoes or mashed potatoes.

TIP : You can marinate the meat overnight or at least 6 hours.
Mix the spices with olive oil, add the meat that has been cut into small pieces and let it rest. That way, the meat gets much more flavor.

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