Stifado in Cyprus

Undoubtedly, this dish is a culinary legend of Cyprus. Let's explore what it is, what it consists of, and how to prepare it.

• What is stifado
• Stifado ingredients
• Recipe
• Variations of stifado
• Frequently asked questions

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What is stifado

Stifado is a hearty and aromatic stew that is perfect for warming you up on cool days. It is made from beef, tomatoes, red wine, onions, and spices such as cinnamon and cloves. The dish is slowly simmered, developing a rich flavor and appetizing aroma that fills the house with coziness.

It is one of those classic dishes that is often served on Sundays for a family meal in Cyprus. In the past, stifado was prepared in a homemade wood stove, but today it is made on the stove or in a slow cooker, and it can also be prepared in advance, as it tastes even better the next day.

Ingredients for Beef Stifado

Stifado is a unique dish in the sense that instead of fresh herbs, it typically uses "warming" spices, similar to mulled wine—after all, it is primarily a winter comfort food. Here's what you'll need.

Meat

Avoid pre-cut meat for stewing, as it often consists of various cuts of meat that are unlikely to cook evenly. Instead, buy beef tenderloin. You can either cut it into pieces yourself or ask the butcher to prepare it for you.

Onions and Garlic

Traditionally, white pearl onions are used for this recipe, about the size of a small ball or slightly larger. Their flavor is milder and sweeter than regular yellow onions, making them perfect for stewing. Garlic adds a subtly sweet-salty taste to the dish.

Olive Oil

Greek olive oil will give the most authentic flavor, but any high-quality extra virgin olive oil will work.

Red Wine

Choose a full-bodied wine, ideally one that you can enjoy alongside the dish!

Brandy or Cognac

These give the dish an incredible depth of flavor. If you'd prefer to skip them, replace them with 3 tablespoons of red wine vinegar.

Tomato Paste and Tomatoes

Always sauté the tomato paste in olive oil so it caramelizes and develops a deeper flavor. If you’re using canned tomatoes, choose those that you can crush with the back of a spoon. Alternatively, use very ripe fresh tomatoes.

Spices

The warming, aromatic spices—bay leaves, cinnamon, cloves, and others—really "make" the dish. Salt and pepper enhance the flavor.

Simple Way to Make Beef Stifado

Although this classic dish boasts an incredible depth of flavor, it's surprisingly easy to prepare. Of course, there are many other variations, but we’ve chosen a less time-consuming method for making stifado.

1. In a deep frying pan or pot with a heavy bottom, brown the meat in olive oil. Work in batches to avoid overcrowding the pot (if you add all the meat at once, it won’t brown properly and will release too much juice).
2. Caramelize the onions. Once the meat is well browned, remove it from the pot and add the pearl onions. They will absorb the meat's aromas, and the moisture they release will help deglaze the pan.
3. Add the spices, salt, pepper, and tomato paste. The spices and tomato paste should come into contact with heat to enhance their aroma.
4. Return the meat to the pot. Stir well to coat it with the spices.
5. Pour in the wine and brandy. Cook briefly, stirring occasionally to let most of the alcohol evaporate. Then, add the canned (or fresh) tomatoes.
6. Cover the pot and simmer. Let all the ingredients meld together and absorb the flavors. Keep an eye on the temperature—it should simmer, not boil.

Variations of Stifado

Here are a few ideas on how to make this recipe a little differently.

Other meat options

The modern choice of meat for this dish is veal, which really makes it melt in your mouth. However, the oldest and most traditional version of this dish uses rabbit (and no tomatoes were added at all). Later, when rabbit meat became less accessible, it was replaced with beef. Nowadays, stifado can also be made with poultry.

Other onion options

A distinctive feature of this dish is the large amount of pearl onions. The quantity of onions nearly matches the weight of the meat! Traditional pearl onions (also used for pickling) have a mild, slightly sweet flavor. If you can't find them, you can use peeled shallots. Leeks cut into large rings can also be a good substitute.

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Frequently Asked Questions about Stifado

Can I use a slow cooker?

Stifado is usually cooked on the stovetop, but you can use a slow cooker thanks to its slow cooking mode. Set it to almost the highest setting and plan for it to cook for about 5–7 hours. Add the onions in the last two hours of cooking so they don’t fall apart.

Can I prepare the dish in advance?

Stifado is one of those dishes that tastes even better the next day, once all the flavors have blended and developed. Once it’s cooked, let it cool, then place it in the refrigerator until the next day. Reheat and serve it with a side dish of your choice.

What to serve with stifado?

The classic pairing for stifado is orzo, served plain or simmered in a light tomato sauce. You can also serve it with hilopites egg noodles, steamed rice, mashed potatoes, or even French fries. However you serve it, make sure you have some good crusty bread on the side — it’s hard to resist that sauce.

What wine to serve with stifado?

Generally, Cypriots try to use the same wine for cooking and serving. But you can go with a different one — the key is to choose a good, full-bodied local wine.

Which restaurants in Cyprus serve stifado?

Almost any restaurant called a taverna focuses on traditional dishes, and you’ll definitely find stifado on the menu. Here are a few names: Stamna Tavern in Ayia Napa, Art Cafe 1900 in Larnaca, Agios Demetrios Tavern in Troodos, Meze Taverna in Limassol, Argo in Paphos.

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