This aromatic Greek stew is the perfect dish for chilly autumn evenings
Prep time: 10 minutes
Cooking time: 2 hours 30 min
For the marinade:
350ml red wine
1 cinnamon stick, broken in two
4 garlic cloves, thinly sliced
2 bay leaves
1 tsp dried oregano
6 allspice berries
4 tbsp red wine vinegar
grated zest and juice of ½ an orange
For the stew:
900g beef chuck steak, cut into 5-7cm pieces
3 tbsp olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 carrot, peeled and roughly chopped
16 shallots, peeled and left whole (submerge in a bowl of boiling water for 1 minute and then plunge into cold water. The skins will slip off easily.)
400g tin chopped tomatoes
1 tbsp tomato purée
½ tbsp sugar
salt and freshly-ground black pepper
fresh parsley to serve
1. Mix together all the ingredients for the marinade then pour it over the beef in a non-metallic bowl, stirring to coat all the pieces. Cover and leave overnight in the fridge to marinate.
2. The following day, preheat the oven to 160ºC/R3. Remove the meat from the marinade, shaking off as much liquid as you can, and dry the pieces with some kitchen paper – try to get the pieces as dry as possible otherwise they will spatter in the fat. Reserve the marinade for later.
3. In a heavy-based, flameproof casserole dish that has a lid, heat the olive oil and brown the meat for 3-4 minutes (in batches if necessary) before setting aside in a bowl. Add the onion, celery, carrot and shallots to the pan and cook gently until the onion is soft. Add a little more oil and a splash of water if the pan is too dry.
4. Pour in the reserved marinade followed by the tomatoes, tomato purée, sugar, currants and the browned meat. Finish with a few grinds of black pepper and a generous pinch of salt. Make sure everything is well combined.
5. Put the lid on the pan and cook in the oven for 2-2½ hours until the sauce has thickened and the beef is tender. Scatter over the chopped parsley and serve with pasta or rice.
Recipe and image taken from Ultimate One-Pot Dishes by Alan Rosenthal, published by Ebury Press, £9.99, available from 1 October