Have you been to Crete? I’ve been three times and each time I return with much inspiration from regional Cretan cuisine.

I also follow, fellow blogger Vaggelio of Cretan Gastronomy, featuring Cretan dishes. Sometimes the ingredients aren’t available but most are adaptable using what you may have at hand.

We are definitely in zucchini season, they’re plenty in the garden and dirt-cheap at the markets. Today’s dish is a summer version of stifado, which is a stew containing lots of onions.

I like using chuck beef, I had small round onions (ideal for stifado), I have my homemade jarred tomatoes and in an hour or so, this delicious summer meal is on your plate.

Cretan Summertime Stifado

(serves 4-6)

2lbs of stewing beef (I like chuck), cut into large cubes

12 small onions, peeled and kept whole

1 large onion, diced

3-4 cloves of garlic, smashed

3/4 cup extra virgin olive oil

1/2 cup dry white wine (or red)

2 cups grated fresh tomato (or canned plum tomatoes)

3 bay leaves

10 whole allspice berries

8 small to medium zucchini, halved lengthwise

sea salt and fresh ground pepper

1. Place a large pot on your stovetop and turn on to medium high heat. Add enough oil in the pot to just cover the bottom. Season your beef with salt and pepper and brown on all sides. Remove the beef and set aside.
2. Add more oil in the pan (if needed) and brown your whole onions then remove from the pot.
3. Reduce heat to medium, add the onions, garlic and sweat for 5-6 minutes or until translucent. Add the wine and simmer for 2 minutes.
4. Add the beef back in the pot, the bay leaves, allspice, tomatoes, the whole onions, some salt and pepper. Bring up to a simmer, cover and reduce heat to just below medium. Cook for about 45 minutes or until meat is tender.
5. Place the zucchini on top, cover and simmer another 10 minutes or until they are fork-tender.
6. Uncover and simmer for another 10 minutes to reduce/thicken sauce.
7. Have a taste, season with salt and pepper and serve with lots of crusty bread.