Greek Stifado with Veal

This is a great way of feeding a lot of people very economically and easily.    Superb served with crusty fresh bread or rice, or you can add new potatoes and vegetables as side dishes.  I have adapted a few different versions of this recipe to make one that we use with our Veal, which has proved a family favourite for many years now.


1.5 kg Alternative Meats Diced Rose Veal

6 – 8  Large Shallots, peeled and chopped

Quarter of a Pint of Stock (Made from a stock cube is fine)

Two Jars or Cartons of Tomato Passata

4 tablespoons Olive Oil

Bay Leaves – 6

Three Garlic Cloves, crushed

Black Peppercorns – 10

To Make

Heat the oil in a large heavy based saucepan, add the chopped shallots and garlic and give a stir over medium heat for about 5 minutes until the shallots soften but don’t brown.  Add the cubed meat, and stir around until all nicely browned.   Add the tomato passata, bay leaves, peppercorns and stock , until all the meat is covered and either cook on a slow heat for a couple of hours on the top of the cooker, or transfer to a slow cooker and leave to stew all day.  Alternatively you can cook in the oven on a low heat for a couple of hours. (160 degrees C).