Beef Casserole with Onions - Stifado
This traditional Greek casserole is a hearty and flavorful dish. It can also be made with all kinds of game such as hare or rabbit or even with octopus.
- 1 1/2 kg lean beef cut in large pieces ( the best piece to use for a ragout is the osso bucco)
- 1 1/4 kg small onions
- 200 ml olive oil
- 200 ml of red vinegar or red wine (depending on personal taste)
- 3/4 kg tomatoes, grated
- 2 bay leaves
- 1 head of garlic
- 1 branch of rosemary
- l salt, peppercorns
Put all the ingredients into a stewing pot together. Add water until everything in the pot is covered, cover and cook.
Once the water boils, lower the heat and let the meal simmer for two to three hours without stirring or removing the cover.
If necessary, turn and shake the saucepan to coat the meat and onions with the sauce.
Once the broth is absorbed and only the oil remains the casserole is ready. The meat must be tender and the onions soft.