When I stew Stifado on the Weber grill or in the oven, the whole apartment smells and the anticipation for the delicious dish grows from minute to minute. In the classic stifado, the same amount of onions is braised as meat. It is best to use pearl onions. Small white onions or shallots are also good. In Greece, the red sweet wine Mavrodaphni is often used for braising. Traditionally, Greek stifado is made with either beef, lamb, veal or pork. Chicken, rabbit, game and seafood also smuggle in the pots.

I chose beef for the recipe. Cut the beef into pieces of 3 to 4 centimeters. Mix the seasoning mixture of cumin, sea salt, cloves and oregano and grind finely in a mortar. Massage the meat generously with it and finally add a little more. Let the olive oil get hot and fry the prepared beef vigorously. Add tomato paste; create a bond with it. Deglaze everything with red wine. Add the diced tomatoes, garlic, cinnamon, bay leaves and the rest of the sea salt and spice mixture to the stifado. Stir everything and marinate for 30 minutes. Heat the oven to 160 C and let the dish cook for about 60 minutes. It starts to smell good after 40 minutes. Remove the liquid from the pearl onions and roast them in a pan. Put the mixture in the saucepan with a little vinegar. The mass has now become quite creamy. If necessary, rework something in this point. The meat should be easy to pull with a fork. So it doesn't hurt if it stews a little longer. Sprinkle with chopped parsley to serve.

All recipes are published on Amazon as paperback and e-book under “Christian's Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.