Stifado

Ingredients for 4 servings:

• 1 clove(s) garlic
• 800 g meat of your choice (veal, beef, pork)
• 1 large onion(s)
• 2 tomatoes, ripe
• 5 tbsp oil (olive oil)
• 2 bay leaves
• 1 pinch(s) cumin
• 1 piece(s) cinnamon
• 1 cup(s) wine, red, tart
• salt and pepper
• 800 g onion(s), small or shallots
• 2 tbsp parsley, fresh
• 1 tbsp vinegar (red wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat, dry it, and cut it into 2 cm pieces. Peel and dice the onion. Peel and finely chop the garlic clove. Wash the tomatoes, cut them crosswise, and briefly place them in boiling water. Peel the tomatoes and remove the green parts from the stems. Cut the tomatoes into eighths and pass them through a sieve. Heat the olive oil in a saucepan and brown the meat. Add the onion, garlic, tomatoes, bay leaves, cumin, and a piece of cinnamon. Pour in the red wine and add water until the meat is just covered. Season with salt and pepper and simmer the meat over low heat for 2 hours until tender. Meanwhile, peel the small onions, remove the roots, and cover with a damp cloth to prevent discoloration. Place the onions in a saucepan and pour over 1 cup of hot water. Season with salt and pepper, cover, and simmer for 10 minutes. Drain the onions and add them to the meat during the last 20 minutes of cooking. Add the parsley. Finally, season with vinegar. Serve the ragout with rice.