Stifado
Athens, Greece
This aromatic, slow-cooked stew features tender beef or rabbit simmered in a rich tomato and red wine sauce packed with whole pearl onions. The dish is heavily spiced with sweet notes of cinnamon, allspice, and cloves, giving it a distinctively warm aroma.
Why locals eat it
While stews are ancient, the addition of onions and spices like cinnamon is believed to have been introduced by the Venetians during the late medieval period. It remains a hallmark of Greek comfort food, traditionally prepared for Sunday family dinners.
Local tip
Pair this rich stew with a robust red wine from Nemea to complement the complex cinnamon and clove spices.
Typically made with
beef, pearl onions, red wine, tomato paste, cinnamon, allspice, bay leaves. Recipes vary — always check with the vendor if you have allergies.