In Evia, especially in the area of Kymi and Oxylithos, the 15th of August is not only a religious celebration but also a day dedicated to gastronomy.
“Stifado of Panagia” is the signature dish of the day. It is prepared with tender beef, sweet whole pearl onions, and aromatic spices such as allspice, bay leaves, and good wine.
Served at festivals and family tables, it is a dish that combines flavor with tradition and the warmth of Greek hospitality.
Ingredients (serves 6)
- 1 kg beef (chuck, top round, or shoulder)
- 1 kg small onions (pearl onions for stifado)
- 1 large ripe tomato, pureed
- 1 tbsp tomato paste
- 3 bay leaves
- 8 allspice berries
- 10 whole black peppercorns
- ½ cup olive oil
- 1 small glass of red wine
- Salt
Optional: a pinch of cinnamon for extra aroma
Method
- Preparation
Cut the beef into medium pieces.
Peel the pearl onions, keeping them whole.
Puree the ripe tomato in a blender.
- First Boil
In a large pot, place the beef with plenty of water and simmer over medium heat.
Skim the foam regularly for a cleaner taste.
When the meat is tender and only a little liquid remains, remove from the pot.
- Sautéing
In a clean pot, heat the olive oil.
Sauté the beef together with the onions until they start to brown.
Add the bay leaves, allspice, peppercorns, and deglaze with wine.
- Slow Cooking
Once the alcohol evaporates, add the pureed tomato, tomato paste, and 1,500 ml of boiling water.
Season with salt and reduce the heat.
Simmer until the sauce thickens and the meat is melt-in-your-mouth tender.
Extra Tips
- Secret for flavor: Lightly caramelize the onions before adding the meat for a sweeter taste.
- Traditional touch: Add a pinch of cinnamon or clove, as is common in Evian villages.
- For richer sauce: Replace water with beef stock.
- Best sides: Serve with thick-crust country bread or oven-roasted potatoes.
Nutritional Value (per serving, approx.)
Calories: 450 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 20 g
Fiber: 3 g
Iron: 4.5 mg
Vitamin C: 15 mg
Festival Secrets from Oxylithos
In Oxylithos and the surrounding villages of Kymi, “Stifado of Panagia” is often cooked in large outdoor cauldrons to feed the entire community during the feast.
The meat simmers with the onions for hours until it becomes velvety soft.
Locals always add plenty of onions for natural sweetness, aromatic spices for depth of flavor, and local wine from Evian vineyards that gives the dish its signature festive aroma.
In some variations, clove or cinnamon is also added for a warmer, richer scent.
CookTheGreekWay 