A rich, aromatic Greek stew featuring tender veal and whole pearl onions simmered in a savory wine and tomato sauce. This slow-cooked dish is infused with warm spices like cloves and cinnamon, creating a deep, complex flavor profile. It pairs perfectly with crusty bread or fluffy rice and improves in taste the longer it rests.
Veal Stifado
Description
A rich, aromatic Greek stew featuring tender veal and whole pearl onions simmered in a savory wine and tomato sauce. This slow-cooked dish is infused with warm spices like cloves and cinnamon, creating a deep, complex flavor profile. It pairs perfectly with crusty bread or fluffy rice and improves in taste the longer it rests.Ingredients
Directions
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Heat olive oil in a heavy baking-serving casserole over medium-high heat.
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Add veal cubes and sauté until browned on all sides.
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Add minced garlic and season with salt and pepper, stirring briefly.
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Pour in red wine vinegar and dry red wine, scraping up any browned bits from the bottom.
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Stir in chopped tomatoes, bay leaf, and sugar.
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Add enough water to just cover the veal.
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Arrange whole peeled onions over the meat.
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Sprinkle chopped parsley and butter bits over the top.
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Nestle the cinnamon stick and whole cloves between the meat and onions.
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Cover tightly with a lid (seal with flour-water paste if desired) and bake at 300°F (149°C) for 2 to 2.5 hours.
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Alternatively, simmer on the stovetop over minimum heat until veal and onions are tender.
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Remove from heat and serve warm.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 357.4kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 4.8g24%
- Cholesterol 137.9mg46%
- Sodium 117.5mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.0g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep the onions whole and intact during cooking, pierce the root end of each onion with a small sharp knife, then slash again at a right angle to make a cross.
If using a lid that does not fit perfectly, you can create a seal by mixing a little flour with water and applying it to the inside rim of the lid before placing it on the casserole.
This dish tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
