Although this recipe is not as quick as some it is extremely easy to make and makes a great alternative to a Sunday Roast, and by adding potatoes to the stew, it becomes my favourite, a one pot meal.

Scottish Stifado, Greek Stew

Serves 4

• 2tbls olive oil
• 400g beef stew
• 500g baby potatoes halved
• 3 cloves of crushed garlic or 3tsps of garlic granules
• 1 large onion diced
• 4 or 5 mushrooms (optional)
• 2 beef tomatoes or 4 large tomatoes chopped
• 1tbl tomato purée
• A squirt of lemon juice
• 200mls of hot water
• 2 bay leaves
• 3 cloves
• 1/2tsp cinnamon powder
• 1/4tsp nutmeg
• 2 stock cubes beef or your own choice.

Side Carrots

• 4 carrots battened
• 50g butter

1. Heat your oil in large pan and add the onions
2. Cook onions for 5 mins until softened
3. Add beef and mushrooms and cook for a further 5 mins.
4. Add the garlic, cloves, cinnamon and nutmeg and stir for a minute
5. Add the tomatoes, tomato purée, lemon juice, water and stock cubes
6. Bring to the boil and then add the potatoes and the bay leaves
7. Bring back to the boil and cook slowly for approximately 1 3/4 hrs.
8. Do not allow to dry out and add a little water if needed about half way through
9. If you like a very rich sauce add 2 tbls tomato purée
10. In a separate pan melt the butter, add the carrots and cook for approx 15 mins until soft.

Serve together with home made crusty bread and if allowing yourselves a weekend treat a glass of very cold Retsina is a great accompaniment to this dish. 

Next week we shall make a creamy spaghetti dish, (without cream), for this you shall need, 200g chicken, 1 pkt sliced chorizo or leftover smoked bacon, 1 leek, mushrooms, onions, red pepper, chicken stock, cornflour, garlic and milk oh and don’t forget the spaghetti.