Stifado is a classic Greek stew, typically made with rabbit, beef, or even chicken. It features slow-cooked meat in a rich tomato-based sauce with lots of small onions, garlic, and aromatic spices like cinnamon, bay leaves, and cloves. The long cooking time allows the flavors to blend beautifully, resulting in a tender, flavorful dish. Stifado is often enjoyed as a hearty, comforting meal, especially in colder months.
Ingredients
1 rabbit, cut into portions
2 kg small onions for stifado
1 large onion, finely chopped
2 tablespoons tomato paste
Pepper
Salt
Sweet paprika
2-3 bay leaves
1 cinnamon stick
7-8 cloves
4-5 whole garlic cloves
30g vinegar
Olive oil
Instructions for the Onions
Peel the small onions, wash them well, and pat them dry with paper towels.
Heat olive oil in a pan, sauté the onions until they get some color and soften slightly, then set them aside.
For the Rabbit
Cut the rabbit into portions, wash well, and let it drain in a colander.
Heat olive oil in a pot and sauté the rabbit until browned on all sides.
Add the finely chopped onion and garlic, and sauté with the rabbit for 2 minutes.
Then, add the sautéed onions, tomato paste, pepper, salt, paprika, bay leaves, cinnamon stick, cloves, and vinegar.
Add just enough water to barely cover the rabbit and onions.
Simmer on low heat for about 1 hour, until the liquid reduces and the sauce becomes thick and rich.
Enjoy!
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