[RECIPE IN SHOW NOTES] 

We’ve talked stews a bit in our slow-cooker episode, but here they are taking CENTRE STAGE. Why? Because when done well, they are amazing things. Nutritious, warming, economical, easy to scale up, make brilliant leftovers. What more could you want?  

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RECIPE

This stew is a classic Greek stifado - and is characterised by its use of tiny little onions (yes, mini grenades for your guts Yumi, but delicious for others). It’s all cooked in the one pot, tastes fantastic, and is best made in a big cast-iron pot.  

2 tbsp olive oil 30 ml 

900 g stewing beef cut into 2.5cm cubes 

1 large onion chopped 

4 garlic cloves finely chopped 

125 ml (½ cup) red wine  

125 ml (½ cup) beef or chicken stock  

60 ml (1/4 cup) red wine vinegar  

5 tablespoons tomato paste  

1/2 tsp ground cinnamon 

1/4 tsp ground cloves 

1 fresh (2 small dry) bay leaf  

20 medium pearl onions 

Heat 2 tbsp olive oil in a large heavy pot over high heat. Add 900g stewing beef (cut into 2.5cm chunks) and 1 large chopped onion and cook until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. 

Bung in all the other ingredients (4 finely chopped garlic cloves, ½ cup red wine, ½ cup beef or chicken stock, 1/4 cup red wine vinegar, 5 tablespoons tomato paste, 1/2 tsp ground cinnamon, 1 fresh (2 small dry) bay leaf) and bring to a boil. 

Reduce the heat, cover with a lid and simmer until the beef is tender, about 90 minutes. Add the pearl onions and cook until tender, 15 to 20 minutes. Job done. 

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