Shallot Stifado 
    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      Stifado, the humble Greek stew that everyone seems to love. It came to my surprise when a very good friend of mine from Barnsley stated boldly that it was one of his favourite dishes, ever. I can easily agree with my good Yorkshire man, it's en example of slow cooking at its best, it's easy to prepare and produces a rich, umptious and sweet sauce that is divine.  But here's the thing, I don't really get chunks of meat in a stew. There's no reason why, I just prefer stews kept veggie and the meat (or fish) prepared in a different way. Some might argue that this view deprives the protein from taking on the flavour of the stew. Quite right, but then separating the two allows the cook to be more creative and to incorporate different flavours, cooking methods and textures that can enhance the dish even further.   A stifado traditionally features two main components: shallots and Rabbit or Beef (time to plug my  review  of the stifado I ate at Lemonia in London). I took inspiration however from the one cooked by Rick Stein in his 'Venice to Istanbul' cookbook that substitutes the meat for even more shallots. While Rick had the privilege of using the local 'vatikiotika' variety of shallot in the Greek Peloponnese, I made do with Tesco's own. In any case the key here is long, slow cooking to make the shallots extra sweet. Using the quantity of shallots in this recipe ironically gives the dish a meaty feel in its own right.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Shallot Stifado   Serves 4  Optional sides include orzo pasta, rice or even mashed potato.      Ingredients   Shallots - 1kg (approx. 40), peeled and kept whole  Garlic - 3 cloves, finely chopped  Bay - 5 leaves  Mixed Spice - 1 tbsp  Red Wine Vinegar - 2 tbsp  White Wine or sherry - 1 glass  Honey - 2 tbsp (use Greek honey if you want to be more authentic)  Chopped Tomatoes - 1 400g tin  Fresh Vine Tomatoes - 3, roughly chopped  Tomato Purée - 1 tbsp  Extra Virgin Olive Oil  Salt & freshly ground Black Pepper      Method   Preheat your oven to 150C/130C fan/Gas mark 2.  Shallots - add to the pan of olive oil on a low heat and cook gently for at least 15 minutes to soften and brown slightly. Stir occasionally.  Garlic, Bay & Mixed Spice - add to the pan and stir  Vinegar & Wine - add once the shallots have softened and reduce on a medium/high heat  Tomatoes (fresh, tinned & purée) & Honey - add when the wine has reduced to a thick syrup  Season well with Salt & Pepper then cook in the oven for 1 hour with the lid on. After an hour replace the lid and cook for another hour.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummy with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Shallot Stifado

Stifado, the humble Greek stew that everyone seems to love. It came to my surprise when a very good friend of mine from Barnsley stated boldly that it was one of his favourite dishes, ever. I can easily agree with my good Yorkshire man, it's en example of slow cooking at its best, it's easy to prepare and produces a rich, umptious and sweet sauce that is divine.

But here's the thing, I don't really get chunks of meat in a stew. There's no reason why, I just prefer stews kept veggie and the meat (or fish) prepared in a different way. Some might argue that this view deprives the protein from taking on the flavour of the stew. Quite right, but then separating the two allows the cook to be more creative and to incorporate different flavours, cooking methods and textures that can enhance the dish even further. 

A stifado traditionally features two main components: shallots and Rabbit or Beef (time to plug my review of the stifado I ate at Lemonia in London). I took inspiration however from the one cooked by Rick Stein in his 'Venice to Istanbul' cookbook that substitutes the meat for even more shallots. While Rick had the privilege of using the local 'vatikiotika' variety of shallot in the Greek Peloponnese, I made do with Tesco's own. In any case the key here is long, slow cooking to make the shallots extra sweet. Using the quantity of shallots in this recipe ironically gives the dish a meaty feel in its own right.

IMG_7615.JPG

Shallot Stifado

Serves 4

Optional sides include orzo pasta, rice or even mashed potato.

 

Ingredients

Shallots - 1kg (approx. 40), peeled and kept whole

Garlic - 3 cloves, finely chopped

Bay - 5 leaves

Mixed Spice - 1 tbsp

Red Wine Vinegar - 2 tbsp

White Wine or sherry - 1 glass

Honey - 2 tbsp (use Greek honey if you want to be more authentic)

Chopped Tomatoes - 1 400g tin

Fresh Vine Tomatoes - 3, roughly chopped

Tomato Purée - 1 tbsp

Extra Virgin Olive Oil

Salt & freshly ground Black Pepper

 

Method

Preheat your oven to 150C/130C fan/Gas mark 2.

Shallots - add to the pan of olive oil on a low heat and cook gently for at least 15 minutes to soften and brown slightly. Stir occasionally.

Garlic, Bay & Mixed Spice - add to the pan and stir

Vinegar & Wine - add once the shallots have softened and reduce on a medium/high heat

Tomatoes (fresh, tinned & purée) & Honey - add when the wine has reduced to a thick syrup

Season well with Salt & Pepper then cook in the oven for 1 hour with the lid on. After an hour replace the lid and cook for another hour.

stifado