Stifado

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel one onion and dice it roughly. Heat 75 millilitres of oil in a frying pan. Sauté the meat in it in portions. Add the diced onion to the meat and fry briefly.

2. 2

   Season with salt and pepper. Deglaze with 350 millilitres of water, tomato juice, vinegar and wine. Add bay leaf. Cover and stew for two hours. Put shallots in boiling water and cook for one minute.

3. 3

   Pour off, rinse with cold water and peel. Peel garlic and chop coarsely. Heat butter in a pan. Add shallots and garlic and fry briefly. Add 100 millilitres of water and simmer covered for eight to ten minutes.

4. 4

   Wash the parsley, dab dry, put some aside for garnishing, cut the rest into fine strips. Add shallots and parsley to the meat. Cover and cook for another 15 minutes. Peel one onion and dice it roughly.

5. 5

   Wash and clean the zucchini and cut them into pieces. Heat a tablespoon of oil in a frying pan and fry the zucchini. Wash the thyme, dab dry and chop finely. Fry the onion and thyme briefly.

6. 6

   Season the stifado and zucchini with salt and pepper. Garnish with parsley. Bread tastes good with it.

Nutrition Facts

KCAL
700 kcal

CARBS
35 g

FATS
32 g

PROTEINS
62 g