STIFADO (Greek Stew with Pearl Onions)
1 kg stewing veal/beef
2 kg small pearl onions or shallots
1 cup olive oil
3 cups pureed peeled fresh or canned tomatoes
For the marinade:
½ cup (120ml) olive oil
1 cup (250ml) dry red wine
2 tbsp red wine vinegar
3 bay leaves
20 black peppercorns
10 allspice berries
4 garlic cloves
Combine marinade and add meat. Leave for 24-48hrs. Take meat out and strain liquid into a bowl.
Blanch onions in boiling water for 1 min, drain and peel.
Heat oil in heavy pan. Add onions in batches and cook on medium heat for 8-10 mins until lightly browned. Remove.
Add meat and brown, about 8 mins.
Add reserved marinade and season.
Add 2 bay leaves, 6 peppercorns, 6 allspice berries. Add tomatoes, cover, bring to boil, and simmer for 30 mins.
Add onions and 3 reserved garlic cloves and simmer for 1½ hrs.