How to Make Stifado (Greek Beef Stew)

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This rich and sumptuous recipe comes from my good friend Deirdre Guthrie, owner of the Gardens of Irini in Bellapais, Cyprus. The secret to this dish is the long, slow cooking time, which makes the flavours extraordinarily intense and the meat meltingly tender.

2 Tbsp plain flour

1 kg stewing beef/chuck steak, cut into 3cm chunks

2 Tbsp olive oil

12 pearl onions, baby onions or shallots, peeled

3 garlic cloves, chopped

500 ml red wine

400 g can chopped tomatoes

75 ml red wine vinegar

1 Tbsp Worcester sauce

1 Tbsp tomato paste/tomato purée

4 bay leaves

2 tsp oregano

1 cinnamon stick

1 tsp allspice berries

2 beef stock cubes

10 dried apricots, optional

10 prunes, optional

salt & pepper

sea salt and black pepper

Directions at daysofjay.com

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