stifado

A Greek stew that's perfectly spiced

Let me tell you about stifado, a rich and hearty Greek stew that my Saltas family has proudly been stirring up at the annual Utah Greek Festival for as long as I can remember. Stifado is made with cuts of beef, lamb, or even rabbit (a must-try if you’re ever ordering it in Greece). It’s the kind of dish that brings everyone together around the table. Now, here’s a little secret my dad taught me: add a splash of spicy V8 juice to the mix. It gives the stew a nice kick that really sets it apart! If you’re not into spicy, just swap it out with some tomato juice and a pinch of your favorite spices. And don’t forget the bread—dipping into that luscious sauce is the best part, and trust me, you won’t want to miss a drop!

UPDATE: I made stifado over the fire recently, here’s how It went down :)

NOW LET’S COOK!
Ingredients:
1 pound (450g) beef, pork, or game meat, cut into bite-sized pieces
1 ½ pounds pearl onions*
½ cup olive oil, or more if needed
5 garlic cloves, sliced
2 cups spicy tomato juice (or use a mixture of tomato sauce and water)
1 cup red wine
2 medium tomatoes, diced (or 1 can of 15-ounce diced tomatoes)
1 can (10-ounce) tomato sauce
3 tablespoons dried oregano, or to taste
1 cinnamon stick
3 tablespoons pickling spice (in cheesecloth or added directly)
Fresh oregano or parsley, for garnish
Water, as needed (preferably more tomato juice, wine, or oil)
Salt and pepper, to taste

Note on the pearl onions: If using fresh pearl onions, peel them. To easily peel pearl onions, you blanch them in boiling water for 1-2 minutes, transfer to an ice bath, then gently squeeze each onion at the root end to slip off the skin.
Using frozen pearl onions can save time and effort without compromising the dish's flavor.

Instructions:
1. Prepare the spice bag: If using cheesecloth, cut a 4” square and place the pickling spice in the center. Fold the corners and tie tightly with twine. If you don’t have cheesecloth, add the pickling spice directly to the pot. Be sure to remove any whole spices before serving.
2. Cut the meat into bite-sized pieces. Heat half of the olive oil in a large pot over medium-high heat. Add the meat, season lightly with salt, pepper, and dried oregano, and brown on all sides.
3. Add the pearl onions, searing them slightly and then add the red wine and sliced garlic to the pot.
4. Add the spicy tomato juice (or substitute), diced tomatoes, tomato sauce, cinnamon stick, and the spice bag (if using). Ensure the stew is covered with liquid; add more olive oil, wine, or water if needed.
5. Cover the pot, reduce the heat, and simmer slowly for about 2-3 hours. If using frozen pearl onions, add those near the end of cooking to warm through and soften.
6. Stir occasionally and season to taste throughout the cooking process. Cook until the meat and onions are tender and the sauce has thickened.
7. Remove the spice bag (or whole spices if not using cheesecloth). Serve warm.