Beef stew Cypriot style, wonderfully robust. This is well served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed.
Heat the olive oil in a large heavy based pan and brown the cubed meat in batches. Then add the shallots, cooking gently to turn golden and caramelise. Now add the garllic, vinegar, spices and tomatoes. Season well.
Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.
Source: Cyprus Tourism Organisation