We are thrilled to share our recipe with you. It includes all the traditional ingredients for making a flavourful stifado–onions, bay leaves, fresh herbs and spices, and dried fruit. We suggest making this with rabbit, chicken, beef or lamb, but you can easily adapt this recipe to use equal amounts of any protein or wild game that you prefer. The technique will be the same, but be sure to note that your cooking times will vary depending on what you use. If you’d like to try our version with tofu we’ve provided the notes for this below.

There are countless versions and recipes for making stew. They vary regionally, and culturally around the world. We bet that you have a recipe or two in your repertoire that you could share with us, and please do.

STIFADO RECIPE

1 rabbit (about 3 lbs) cut into 7 or 8 pieces, or 8 chicken legs or thighs or
a combination, or 4 lbs stewing beef or lamb cut into 2-inch pieces
1⁄4 tsp salt
1⁄2 tsp ground black pepper
2 Tbsp extra virgin olive oil
4 medium yellow onions or 2 lbs pearl onions
2 carrots
2 celery ribs
6 cloves garlic
28-oz can crushed tomatoes
1⁄2 cup chicken broth
1⁄2 cup red wine
1 cup dried currants or 12 prunes
1 stick cinnamon, about 2 or 3 inches long
1 – 2 large strips of orange zest
3 dried bay leaves
4 sprigs fresh rosemary
8 sprigs fresh thyme
1/4 cup finely chopped fresh parsley (optional)

Using a paper towel, pat meat dry then sprinkle all over with salt and pepper. Coat a large wide saucepan with 1 Tbsp oil and set over medium heat. Once pan is hot, add half of the rabbit or beef. Cook meat until golden, about 4-5 minutes per side. Transfer to a plate then add more oil if needed, and repeat process with remaining meat. Once all the meat has been browned, transfer to plate and set aside. Remove saucepan from heat.

Peel onions. If using yellow onions cut into quarters. If using pearl onions, leave whole. Peel carrots, then slice carrots and celery into ½ inch pieces. Mince garlic.

Add onions to saucepan then set pan over medium-high heat. Cook, stirring occasionally, until onions begin to brown, about 5-8 minutes. Stir in carrots, celery, garlic, crushed tomatoes, chicken broth, red wine, currants, cinnamon, orange zest, bay leaves, rosemary, thyme, and ½ tsp each salt and pepper. Stir in any of the browned bits stuck on the bottom of the pan then add reserved meat and any juices and combine well with all the ingredients. 

Bring mixture to a boil, then reduce heat, cover and cook on low until meat is tender. For rabbit or chicken this will take about 1 hour, for beef this will take about 2 hours. Serve stifado hot garnished with finely chopped fresh parsley. 

Note:
If you’d prefer a thicker sauce you can cook it down. First transfer cooked meat
from the pan into a large bowl and loosely cover with foil to keep warm. Set pan
over medium-high heat and bring sauce to a boil. Reduce the heat and simmer
the sauce, stirring occasionally, until it is thickened to your liking. Return meat to
sauce before serving.

Stifado is often served with round-sliced fried potatoes or French fries. Of course,
you can serve it with rice, mashed potatoes, egg noodles, or pasta.

TO MAKE STIFADO WITH TOFU

1 lb firm tofu, drained and pressed dry
1⁄4 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp smoked paprika or regular paprika
2 Tbsp extra virgin olive oil
4 medium yellow onions or 2 lbs pearl onions
2 carrots
2 celery ribs
6 cloves garlic
28-oz can crushed tomatoes
1⁄2 cup vegetable broth
1⁄2 cup red wine
1 cup dried currants or 12 prunes
1 stick cinnamon, about 2 or 3 inches long
1 – 2 large strips of orange zest
3 dried bay leaves
4 sprigs fresh rosemary
8 sprigs fresh thyme
1/4 cup finely chopped fresh parsley (optional)

Cut tofu into 1 ½ inch pieces. Season with salt, pepper and smoked paprika. Coat a large wide saucepan with 1 Tbsp oil and set over medium heat. Once pan is hot, add tofu. Cook until golden, about 3 minutes per side. Transfer to a plate and set aside. Remove saucepan from heat.

Peel onions. If using yellow onions cut into quarters. If using pearl onions, leave whole. Peel carrots, then slice carrots and celery into ½ inch pieces. Mince garlic.

Add onions to saucepan then set pan over medium-high heat. Cook, stirring occasionally, until onions begin to brown, about 5-8 minutes. Stir in carrots, celery, garlic, crushed tomatoes, chicken broth, red wine, currants, cinnamon, orange zest, bay leaves, rosemary, thyme, and ½ tsp each salt and pepper. Stir in any of the browned bits stuck on the bottom of the pan then add reserved tofu and combine well with all the ingredients. 

Bring mixture to a boil, then reduce heat to low, and cook, stirring often for ½ hour until all the flavours have blended and the carrots are tender. Serve stifado hot, garnished with finely chopped fresh parsley. 

Note:
If you’d prefer a thicker sauce you can cook it down. First transfer cooked tofu
from the pan into a large bowl and loosely cover with foil to keep warm. Set pan
over medium-high heat and bring sauce to a boil. Reduce the heat and simmer
the sauce, stirring occasionally, until it is thickened to your liking. Return tofu to
sauce before serving.

If you’d like to try some of the more unusual regional versions of stifado we have selected a few classics for you. Diane Kochilas makes a wonderful mushroom version There’s an octopus version that is traditionally eaten during the Lenten period. Or, for a completely different stifado, you could indulge in making this version with chestnuts, which grow everywhere in Greece. 


We’ve got a soundtrack for that.

Listen to our Spotify Playlist:

Songs For Cooking

while you make your STIFADO.

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1 Comment

  1. Totally Love what you ladies are doing!!! Looking forward to seeing more content!!!

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