34 Traditional dishes of Cyprus INGREDIENTS • 120 ml olive oil (½ cup) • 1 kg small onions (pearl onions or shallots), peeled • 1 kg beef, cut into cubes • 240 ml red wine (1 cup) • 120 ml red wine vinegar (½ cup) • 5–6 black peppercorns • 2 bay leaves • 1 cinnamon stick (or ½ tsp ground cinnamon) • Sea salt, to taste • Water, as needed METHOD 1. Heat half the olive oil in a large pot and sauté the onions until lightly golden. Remove and set aside. 2. In the same pot, add the remaining oil and sauté the beef cubes until browned on all sides (8–10 minutes). 3. Pour in the wine, bring to the boil, then add the vinegar, salt, peppercorns, bay leaves, cinnamon, and the sautéed onions. 4. Add just enough water to cover the meat. Cover and simmer over low heat until the meat is tender and the sauce is thick and reduced (1½–2 hours). 5. Adjust seasoning and serve hot with Pourkoúri wor roast potatoes. Tips • Using small whole onions is essential for authentic stifádo — they add sweetness and depth. • For extra richness, some Cypriot recipes add a spoonful of tomato paste. • Best cooked slowly; the flavours deepen if prepared a day in advance. S t i f á do (Beef Stew with Onions)
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