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(Serves 6-8)

100ml olive oil

1½ kg lean beef, cubed

1½ kg shallots, peeled

4 cloves garlic, chopped

5 tbsp red wine vinegar

3 cinnamon sticks

2 bay leaves

1 tsp whole cloves

1½ tsp aniseed or fennel seeds

2 whole star anise

3 x 400g cans chopped tomatoes

Salt & pepper



Heat the olive oil in a large heavy based pan and brown the meat in batches.

Add the shallots, cooking gently to turn them golden and caramelised.

Add the garlic, vinegar, spices and tomatoes. Season well.

Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.