Stifado – Ragout with Shallots

1. the night before, cut the meat into large cubes (5 centimeters edge length) and place in a sufficiently large bowl, add the cinnamon stick, red wine, bay leaves and cloves, put to cool with the lid closed.

2. remove the skin from the shallots. Rinse the garlic bulb. Skin the tomatoes, remove the seeds and dice the flesh. Drain the flesh in a sieve, reserving the wine and spices.

Heat olive oil in a frying pan and brown the meat in batches over high heat, remove and sauté the shallots, they should not be browned. Stir in tomatoes, switch to medium heat and sauté for 2 to 3 minutes until tender.

Return the meat to the saucepan with the juices.

Add the wine as well as the spices, season with sugar, salt and pepper. Put the uncut garlic bulb between them and close the pot.

Simmer the meat at a moderate temperature for about 1 hour and a quarter. Stir gently in between to keep the shallots as whole as possible. Add more water as needed. Season the dish and serve with white bread.

under the sauce.

Tip: Stock up on high-quality spices – it pays off!

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