Recipe: Stifado (Mediterranean stew using sirloin tip)

STIFADO

"Stifado hails from the Mediterranean, where the people of Mykonos, Athens, and their neighbors share an appreciation for unusual flavor combinations that result when different spices and herbs unite with vegetables and meat. This particular stew remains among the most aromatic at my table. The onions, cinnamon and tomatoes create a mellow intensity that adds a unique dimension to the beef. Serve this stew with fresh pita bread, sliced cucumbers and kalamata olives for a robust ethnic meal."

1/4 to 1/2 cup olive oil
3 pounds sirloin tip, cut into 1-inch cubes
3 cups sliced yellow sweet onions
2 cups sliced mildly hot white onions
5 large cloves garlic, minced
1 tablespoon salt (or to taste)
1 teaspoon freshly ground green peppercorns
1 (4-inch) stick cinnamon
3 cups dry red table wine
1 (16 ounce) can tomato sauce
4 plum tomatoes, seeded and chopped

In a large cast-iron Dutch oven or enamel stockpot, heat the oil over medium heat. Gently brown the meat in batches, then remove from the pot and set aside.

Add the onions and garlic to the pot and saute over medium-low heat 5-7 minutes, or until the onions are slightly translucent.

Add the salt, green pepper, cinnamon, wine, tomato sauce and tomatoes, and bring the mixture to a boil. Add the meat and reduce heat to low. Cover and simmer, stirring occasionally, 2 hours, or until the meat is tender when pierced with a fork. Remove the cinnamon stick. Serve hot.

This stew keeps well in the freezer 3-4 months.

Makes 8 cups; serves 6-8
From: the Oregonian, March 2, 1999
Source: The Onion Harvest Cookbook by Barbara Ciletti