Ingredients

• 600g Chuck steak. Free range and diced - 3cm

• Plain flour

• Olive oil

• 1 x Medium brown onion, diced

• 3 x Garlic cloves, chopped

• 2 x Medium celery sticks diced

• 2 x Medium carrot - diced

• 2 x Tablespoons tomato paste

• 1 x Cup rich home made style chicken or beef stock

• 15 x Small spring onions, peeled – refer time saving note for peeling

• 2 x Cups red wine

• 2 x Tablespoons red wine vinegar

• 6 x Whole medium tomatoes, peeled or 1 x Tin Italian diced tomatoes

• 1 x Teaspoon brown sugar

• 3 x Full teaspoons dried Mediterranean oregano leaves

• 1 x Full teaspoon ground allspice - see note

• 1 x Full teaspoon dried thyme leaves

• 1 x Pinch nutmeg

• 1 x True Ceylon Cinnamon stick. Important they are True Ceylon.

• 2 x Bay leaf

Preparation

Firstly you will need to peel the spring onions. Simply take your spring onions and drop into boiling water for 5 minutes. Then remove and the skin will easily peel off. This may be done in advance.

In a heavy based pot with a little olive oil, brown the meat on all sides to a rich dark colour. Taking care not to let the meat stew, and set aside.

Now in the pot with medium heat, add a little more olive oil and sauté the garlic, brown onion, celery and carrot until caramelised - about 15 minutes - to form a Mirepoix style full flavour base.

Now, add the tomato paste to the base of the pan and gently stir and heat for around 3 minutes to reduce bitterness – adding a little water if it starts to stick.

Then add the spices, cinnamon, bay leaves and the sugar and the chicken stock to bind the aromatics and stir well.

Return the browned meat to the pan and add the red wine and the red wine vinegar. Stir to blend with the other ingredients and sealing the top of the pot with foil, bake for around 2 - 3 hours until meat is fully tender and breaking up.

Note: After 1 hour check that the Stifado is not drying out - if needed add a little water.

Then in a separate pan, lightly brown the spring onions and add to the pot around 30 minutes before finishing and stir very gently so as not to break up the onions. Note: Do not add the spring onions too early as they will become mushy.

Serve with creamy mashed potatoes and a bitter green salad.

Important: Remember to remove the cinnamon sticks and bay leaves before serving