kounelli stifado

Stifado also written stiffado, is a Greek stew which is either made with hare but domestic rabbits are just as good for this dish.  Beef or veal is also used and cooked the same way.  What is essential for a good stiffado are lots of onions, preferably baby shallot onions but whole onions can also be used and this gives the meat a wonderful taste and sweetness.

In Cyprus no tomato is used and the stew is cooked with red wine and vinegar and spiced with cinnamon,  bay leaves and lots of peppercorns.

You will find the recipe for the Rabbit Stiffado in my Cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”.   The recipe with veal which follows is almost the same with a few minor differences.

Moschari Stiffado and patates pourre

Veal or Beef Stiffado

Preparation time: 60 minutes

Cooking time:  90 minutes

Serves:  3 – 4


  • 500 grams  veal or beef, cut into smaller  pieces
  • 1/2 cup olive oil
  • 1 kilo baby shallot onions
  • 2 whole cloves of garlic
  • 11/2 cups red dry wine
  • 2 cups ripe tomatoes, peeled and blended
  • 3 tbsp wine vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp petimezi (grape molasses) or honey
  • 2 bay leafs
  • 10 black peppercorns
  • 1 cinnamon stick
  • 3 – 4 allspice berries
  • 1 tsp salt


  1. Wash and drain the meat.
  2. In a sautéing pan heat the olive oil and sauté the meat on both sides.  Remove to a platter and add the onions.  Sauté until translucent and then add the meat back.
  3. Add the wine and cook for 2 – 3 minutes until alcohol evaporates.
  4. Add the two types of vinegar, tomato, petimezi or honey as well as all the spices.
  5. Bring to a boil and lower heat to a simmer; cover with the lid and cook, mixing regularly, until the meat is tender.  (If necessary, check if the meat is not done, add some water and cook until it is tender soft).

Serve with rice pilaf, fried potatoes or mashed potatoes.

Stifado with Beef
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Moschari Kokkinisto

Salmon Stifado

Snails Stifado Saganaki


Kopiaste and Kali Orexi,

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4 Comments on Kouneli Stiffado (Rabbit stew) or Moschari Stiffado (Veal or Beef)

  1. […] (snails in tomato sauce), koupepia (stuffed vine leaves or Swiss chard), afelia, ofton kleftiko, kouneli or lagos stifado (rabbit stew), black olives grilled, grilled halloumi, souvlakia, sheftalia, grilled lamb ribs, […]

  2. philiposs says:

    were is your receipe for sheftalia please send me it its my favorite dish many thanks philposs xx,,

  3. BILL says:

    My mom always used rabbits for stew,with carrots,potatoes,and onions,in a sauce made from milk,flour, butter,and seasonings.
    BILL recently posted..LEARNING FOR PLEASUREMy Profile

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