Greek Veal Stew ‘al cartoccio’ (en papillote)


In Greece they call it Stifado. Main difference from an Italian stew is the bell pepper added at the beginning and the fact that the final cooking is made en papillote. A solution at times easy and scenographic, other than extremelly good, that can be prepared in advance. I love it.


1,2 kilos veal meat in chunks

1,2 kilos potatoes

1 big red bell pepper

1 big onion

one third of a glass of white wine

2 tbs white vinegar

1 tbs tomato paste

3 liters vegetable stock (or vegetable stock powder and water)


3 tbs olive oil

400 grams feta cheese

garted zest of 2 lemons


Chop roughly the onion and dice the bell pepper into 1 cm thick pieces.

Heat the oil in a casserole, stir fry the onion and the bell pepper for 3 minutes.


Add the meat (in chunks). Let the juice of the meat evaporate for 10 minutes. Add the wine and vinegar and let evaporate completely.



Then add the stock and the tablespoon of tomato paste. Simmer for 1H, 1H15 minutes circa or until the meat gets tender.


Then add the potatoes and cook for further 15 minutes (or until potatoes are tender). Retain from fire. Season with salt if necessary. Make sure the stew is liquid enough and not too dry. Cool down.


Pre-heat oven to 200° C. On a table prepare 6 pieces of aluminium foil (circa 30×40 cm), put them into a bowl (to give them shape of bowls themselves – this will help to retain the liquids), and divide the stew into the 6 aluminium bowl.


Divide the Feta cheese into 6 parts and crumble it on top of each portion of meat. Sprinkle with a pinch of grated lemon zest. Close each papillote with another aluminium foil on top and seal carefully.



Bake for 20/25 minutes.


Serve and open them directly at the table.