STIFATHO-GREEK VEAL STEW
2 lbs. lean veal stew meat
1/2 cup olive oil
Pepper
Salt
1 chopped onion
2 cups tomato juice
4 tablespoons vinegar
1/2 cup red wine
1 bay leaf
2 lbs. pearl onions
2 cloves, chopped garlic
1/2 cup butter
chopped parsley
Directions:
In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and sauté until soft.
Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender.
In the meantime, cover onions with boiling water.
Allow water to cool.
Then peel onions and cut a small cross in the root end of each one to prevent them from bursting.
Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender.
Add them to the meat with parsley.
Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.
PHOTO: Adam Cloete
