Kefalonian Beef Stifado

• 400g stewing beef
• 50g plain flour
• 2 tablespoons olive oil
• 10 shallots, peeled
• 1 tablespoon red wine vinegar
• 3 garlic cloves, finely chopped
• 300ml red wine
• 200ml beef stock

• 1 tin of chopped tomatoes
• 1 cinnamon stick
• 1 teaspoon allspice
• 4-5 cloves
• 1 teaspoon dried oregano
• 1 bay leaf
• salt and black pepper to taste

1. Coat the beef with the flour, shaking of any excess. Heat the olive oil in a large pan over a high heat and then cook the beef until browned all over. Remove the beef and set aside.
2. Add the shallots and the garlic to the pan and cook for a couple of minutes, until the shallots are starting to brown. Add the red wine vinegar and scrape the pan to release and stuck meat.
3. Add the beef again and all other ingredients. Season with salt and pepper and mix well. Bring to the boil and then simmer slowly for 3-4 hours. Remove the cinnamon stick and bay leaf before seasoning.

Tip

Serve with chips and salad as a reminder of your holidays or rice or mashed potato for something a little different.