Wash the meat, dab dry and cut into large cubes. Peel garlic and chop roughly. Heat 6 tablespoons of oil in a roasting or casserole dish. Fry the meat in portions until it is brown all around.
Put all the meat back into the roaster, fry the garlic briefly. Season everything with salt and pepper. Add 350 ml water, tomatoes with juice, vinegar, wine, cinnamon and bay leaf. Bring to the boil, cover and stew for about 1 1⁄2 hours.
Peel the onions. Wash parsley, shake dry and chop. Add both to the meat. Cover and braise for about 30 minutes.
Wash the thyme, dab dry and chop. Wash, clean and chop the zucchini. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini and thyme briefly. Season with salt and pepper. Season the stifado to taste as well.
Serve with the zucchini vegetables. Serve with macaroni or white bread.