This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!
- Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil. Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.
- Add the cubed beef and cook over a low heat, turning occasionally, until browned all over. Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.
- Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish. Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.
- Place the shallots in boiling water and blanch for 1 minute. Drain and add to the casserole 1 hour before the end of cooking.
- Remove the herbs and spice bag from the casserole. Add the lemon juice and seasoning. Sprinkle with coriander and serve with roast potatoes or crusty bread.
- You can cook the stew a day in advance and store in the refrigerator.
- Cutlery - Sophie Conran Rivelin for Arthur Price
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