STIFATHO (GREEK BEEF STEW WITH ONIONS & WINE)
| 1 kg round or blade steak | 2 pieces cinnamon bark |
| ¼ cup olive oil | 4 whole cloves |
| 1 medium onion, finely chopped | 1 teaspoon sugar |
| 2 cloves garlic, crushed | salt |
| 1 cup tomato puree | freshly ground black pepper |
| ½ cup red wine | 750 g small onions |
| 2 tablespoons wine vinegar | 2 tablespoons currants, optional |
| 1 bay leaf |
Cut beef into 2.5 cm cubes. Heat half the oil in a heavy pot and brown meat in several batches, removing each batch when done.
Add chopped onion and garlic to pot with remaining oil and gently fry until onion is soft.
Add tomato puree, wine and wine vinegar and stir to lift pan juices. Return meat to pot along with the bay leaf, spices, sugar and salt to taste. Cover and simmer for 1 hour.
Meanwhile, remove tops and roots from small onions and place in a bowl. Cross-cut root ends to prevent centres popping out during cooking. Cover with boiling water, leave 2 minutes and drain. Skins should slip off easily.
Add onions and currants (if used) to the stew and continue to cook for a further 1-1½ hours until meat and onions are both tender and sauce is thick. Remove cinnamon bark and bay leaf and serve with mashed potatoes or rice.
serves 5-6