Stifado is a common stew in Greece and
particularly on Crete. Most stifados are made with cubed beef. The herbs and
small ingredients put in stifado are what makes it special. Onion and garlic are
added in big amounts. After that, the region and chef dictates; cinnamon,
oregano, parsley, cloves, olive oil, chilli pepper, rosemary can all find their
way into a stifado. The whole thing is then stewed at a low temperature for a
couple of hours in the oven.
Stifado is mostly eaten with bread, though rice and chips sometimes feature.
Pork stifado, lamb stifado and rabbit stifado (my favourite recipe for rabbit)
are also available.
Stifado is generally priced in the mid-range €7-10. Eaten with a lot of bread,
stifado makes a filling meal.