Beef and onions. But make it more aromatic, fragrant and flavourful. A Greek-style stew to warm the cockles of your heart on a frosty day. Feeds 4.
- 500g stewing steak (I like beef shin), cut into chunky pieces
- 1 tbsp plain flour
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- ½ tsp ground allspice
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 150ml red wine
- 1 tbsp red wine vinegar
- 1 beef stock cube
- 1 tin chopped tomatoes
- Salt and pepper
- 2 bay leaves
- 300g shallots, peeled and left whole
- Sprinkle the flour over the beef and turn it around so the pieces all get coated
- Heat the butter and olive oil in a large heavy-bottomed pan over a high heat until the butter froths
- Put the meat in and leave it to brown on the bottom, then turn and brown the pieces all over
- Remove the meat from the pan and turn the heat right down
- Pop in the onion and garlic and saute gently until soft
- Add the cinnamon, allspice, oregano, beef stock cube, tomato puree, red wine and vinegar
- Stir together and cook for 3-5 mins until the wine is reduced and the whole thing is thick, deep brown and sticky
- Add the tinned tomatoes, red wine vinegar and bay leaves. Fill the empty tin with water and pour that in too
- Bring to the boil, scraping the pot with your wooden spoon to make sure all the delicious brown bits on the bottom are incorporated
- Stir in the beef and the shallots. Season well with salt and pepper
- Reduce the heat as low as possible (and use a heat diffuser if you’re using a gas stove), stick the lid on and cook for 2 hours, stirring occasionally
Serve with wodges of crusty bread, or rice or orzo pasta. And maybe some greenery on the side for contrast and vitamins.
Sophie cooks 