Cooking: 2.5 hours
A classic 11-ingredient meal the way my beloved mum makes it, usually on Sundays. This is by far the tastiest stifado I’ve ever had. This is considered to be a rather heavy meal but in this recipe there’s no browning so as to keep it as light as possible. I use veal but many people prefer rabbit to go with all these onions. I suggest you try both bearing in mind that the rabbit takes only about an hour to cook.
1kg/2.2 pounds beef or veal, diced
2,5kg/ 5,5 pounds baby onions
1 small wine glass olive oil
1 small wine glass vinegar
5 large juicy tomatoes chopped or 400gr tin chopped tomatoes
5-6 garlic cloves
2-3 bay leaves
The day before cooking, clean the baby onions and leave them overnight in a large bowl covered with water. Next morning, remove them from the bowl and place them in a colander for about an hour.
Use a large shallow pan. Pour the oil, add half the beef, half the onions on top along with the garlic cloves, then the remaining beef and finally the remaining onions on top.
Add the rest of the ingredients (tomato, vinegar, etc) and season. Garlic cloves can be used whole or finely chopped. Simmer for 2,5 hours. Do not add water unless you feel it is absolutely necessary; not to worry, the onions will keep the stew moist the whole time.
Food for thought
With so many economic, political, and social problems facing us today, there is little point in focusing attention on something that is not one. The false fear of which I speak is the chance of US debt default. There is no need to speculate on what that likelihood is, I can give you the exact number:
there is 0% chance that the US will be forced to default on the debt.
We could choose to do so, just as a person trapped in a warehouse full of food could choose to starve, but we could never be forced to. This is not a theory or conjecture, it is cold, hard fact.
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