STEW (STIFADO in Greek)
6 servings
The proper meat for stew is the hare, or the rabbit, or the veal
Ingredients
1200 grams
of veal, or a rabbit about 1300 grams, or a hare
2kg large dry
onions, or small onions specifically for stew
180 grams of
wine
60 grams of
vinegar
180 grams of
olive oil
1 tablespoon
of coriander grains and a teaspoon of grounded coriander
1/2 teaspoon
ground cumin
1 piece of
fresh rosemary, or 1 teaspoon dry rosemary leaves
Oregano, a
little savory
Pepper and salt
to taste
1 bay leaf
1 small piece of
red hot chili pepper in the size of a lentil
Instructions
If you are going to make beef stew, cut the meat in small pieces in the
size of a walnut.
If you are going to make rabbit or hare stew, cut each animal in small
portions.
Put salt, pepper, oregano, savory over the pieces of meat and smear them well
with oil.
Put the pieces of the meat in a bowl and pour 120 grams wine and 40 grams vinegar.
Prepare the meat overnight and leave it in the freezer all night long to
marinate.
The next morning put the meat with its marinade in a pot.
Add the remaining wine and vinegar. Add the remaining spices.
Peel the onions, rinse them
Cut the big onions into 6 pieces each.
If you are going to use small onions, leave them whole.
Put the onions into the pot and
stir.
Pour over the onions the remaining olive oil.
Cover the pot and place it over very low heat.
If the maximum of cooker is 6 turn
the indication in 2.
The meat and onions produce slowly their liquids and start to boil in them.
Oversee the food and stir it occasionally.
Let the food to boil slowly for an hour.
Then turn the cooker indication in to 3.
Watch the food and stir occasionally.
Once the meat is tender and its liquid reduced, turn off the heat.
The stew is very easy to prepare because you put all the ingredients together
right from the beginning.
Take care that you cook it in low heat and for the time it takes for the
meat to become soft and tender.
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