Stifado beef

This is one of hubby's specialities ... a Greek-style braise of beef with onions (shallots work best), carrots, red wine, seasoning and warm spices (either cinnamon and nutmeg, or - better still - a proper blend of Stifado spices, available from specialist shops, some supermarkets, or ... Greece!!).

When I took a photo of it for this blog, hubby said, "Please don't ask me for the recipe!" so I didn't!!  Basically, I believe he just cuts the meat into large chunks, dips it in well-seasoned flour (salt, black pepper and smoked paprika) and seals it in a little oil in a large, heavy-bottomed casserole dish.  I know he also adds whole (or halved) carrots and shallots (or thickly-sliced onion), the spices and wine, a bay leaf and some beef stock and lets it simmer for a long time (couple of hours or more) to tenderise, stirring occasionally.

Yesterday, we had it with some lightly cooked fresh cauliflower and a sort of "bubble-and-squeak", made from mashed root veg and sauteed leeks and cabbage, enriched with a little freshly-grated Parmesan, butter and black pepper.  It was lush!