Stifado from nikolaos.galerakis@gmail.com

Cut the veal and beef kidney into 1-inch chunks, trimming away any excess connective tissue. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown the meat in batches, without crowding, for 4-5 minutes per batch, until each piece is deep golden on all sides. Transfer to a plate and set aside.

In the same pot, add the diced onion and cook over medium heat, stirring often, for 5-7 minutes until softened and starting to colour at the edges. Add the minced garlic and cook for 1 more minute until fragrant.

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and smells less raw. Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon.

Return the browned meat and any resting juices to the pot. Add the kidney beans, navy beans, water, oregano, salt, and black pepper. Bring to a simmer, then reduce the heat to low, partially cover, and braise for 90 minutes to 2 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and turned a deep reddish-brown.

Taste and adjust the salt and pepper. The stew should smell deeply savory with a background note of wine. Serve hot with crusty bread to soak up the sauce, or cool and refrigerate overnight and reheat gently — it tastes better the second day.

Stifado

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