Recipe for beef stifado...

...a wonderful, slow-cooked Cyprus stew

Here is a local recipe for beef stifado.

Cypriot beef may not be of the best quality in terms of taste and lean-ness but the Cypriot people know how to make the best of this by making lots of stews.

Ingredients:

• 1 kg/2lb stewing beef, cubed


• 1 kg/2lb small onions


• 2 bay leaves


• 50ml vinegar>/li>
  
• 250ml red wine


• 100ml olive oil + 1-2 tablespoon olive oil for frying


• 3 cloves garlic


• 2 cloves


• 3 cinnamon sticks


• 6-7 peppercorns


• 1 large tomato chopped


• salt and freshly ground black pepper

Peel the onions and lightly fry in olive oil.

Remove from pan then lightly fry the pieces of beef until slightly brown.

Return the onions to the pan with all the other ingredients and enough water to cover the meat.

Cook on a low heat (150 ° C) for 2-3 hours until the meat is very tender.

When ready, the liquid should be almost completely absorbed.

Add more water during the cooking time if necessary.
Taste after 2 hours and adjust seasoning to taste.

Garnish with chopped parsley or oregano before serving.

Serve with roast or mashed potatoes (mashed spuds are not very Cypriot but they go so well with the rich juices around the meat). Enjoy. Mmm!

Tip Feel free to increase the amount of wine for a richer flavour...unless this is a family meal of course...

Kali Orexi!

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