This classic Greek Veal Stifado is a comforting slow-cooked stew featuring tender cubes of lean veal simmered in a robust sauce of red wine, vinegar, and tomatoes. The standout feature is the whole small onions, studded with cloves and cinnamon, which melt in your mouth and infuse the dish with warm, aromatic flavors. The balance of tangy vinegar and sweet tomatoes creates a complex, savory profile that pairs beautifully with crusty bread or rice. Perfect for a cozy weekend dinner or a special family gathering, this dish rewards patience with deep, layered flavors that bring the warmth of a Greek kitchen to your table.
Veal Stifado
Description
This classic Greek Veal Stifado is a comforting slow-cooked stew featuring tender cubes of lean veal simmered in a robust sauce of red wine, vinegar, and tomatoes. The standout feature is the whole small onions, studded with cloves and cinnamon, which melt in your mouth and infuse the dish with warm, aromatic flavors. The balance of tangy vinegar and sweet tomatoes creates a complex, savory profile that pairs beautifully with crusty bread or rice. Perfect for a cozy weekend dinner or a special family gathering, this dish rewards patience with deep, layered flavors that bring the warmth of a Greek kitchen to your table.Ingredients
Directions
-
Preheat the oven to 300°F (150°C).
-
In a heavy baking casserole or Dutch oven, heat the olive oil over medium-high heat.
-
Add the veal cubes and sauté until browned on all sides.
-
Add the minced garlic, salt, and pepper; stir for 1 minute until fragrant.
-
Pour in the red wine vinegar and dry red wine, scraping up any browned bits from the bottom of the pot.
-
Add the chopped tomatoes, bay leaf, and sugar.
-
Pour in enough water to just cover the veal.
-
Arrange the peeled whole onions over the meat.
-
Sprinkle the chopped parsley and butter bits over the top.
-
Insert the cinnamon stick and whole cloves into the mixture, tucking them between the meat and onions.
-
Cover the casserole tightly with a lid (use foil if necessary to create a tight seal).
-
Bake in the preheated oven for 2 to 2.5 hours, or until the veal and onions are very tender.
-
Remove from the oven, let stand for 5 minutes, then serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 357.4kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 4.8g24%
- Cholesterol 137.9mg46%
- Sodium 117.5mg5%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 2.1g9%
- Sugars 5.2g
- 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.
