Main course

Stifado

Beef stifado with whole pearl onions slowly braised in red wine, tomatoes, cinnamon, and bay.

What you’ll need

• beef chuck: 1200 g
• pearl onions: 700 g
• tomatoes: 500 g
• red wine: 250 ml
• red wine vinegar: 35 ml
• olive oil: 45 ml
• cinnamon: 2 g
• bay leaves: 2 pcs
• salt: 12 g
• black pepper: 2 g

How to make it

1. Blanch the pearl onions for 1 minute, cool, and peel while preserving the root end so they hold together. Cut the beef into 4 cm cubes and pat dry.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.