With such a cold winter this year I have been exploring the world of stewing and slow cooking in depth. Stews are the perfect winter fare as I find the pot burbling away on the stove gives and illusion of warmth and comfort that, combined with a good heater, makes me feel as if winter were merely a bad dream.

‘Stifado’ or ‘stifatho’ appears to mean a stew with onions in Greek. The traditional version is made with rabbit or beef but I have seen recipes for octopus and other meats. In my case I made it with cubed lamb shoulder but you could substitute beef or any other meat you have available.

Lamb Stifado

Ingredients

1kg diced lamb shoulder

1/4 cup olive oil

150g baby onions

3 garlic cloves (finely chopped)

125 ml red wine

1 cinnamon stick

4 whole cloves

1 bay leaf

1-2 tbs red wine vinegar (to taste)

2 tbs tomato puree

Sea salt and freshly ground pepper to taste

Chopped flat leaf parsley to finish

Method

Cut the meat into bite sized cubes. Heat the oil in a large, heavy based casserole dish. Add the onions and cook for 5 minutes or until golden. Remove from the pan and drain on paper towels. Add the meat and stir over high heat until the meat is well browned. Add the garlic, wine, spices, bay leaf, vinegar, tomato paste and lightly season. Add 1 1/2 cups of water and bring to the boil. Reduce the heat, cover and simmer for 1 1/2 hours, stirring occasionally. Return the onions to the pan and cook for a further 1/2 hour or until the meat is very tender. Discard the cinnamon and stir through the flat leaved parsley. You may also want to finish with a squeeze of lemon. Serve with rice or mashed potato.

Hint: For a richer flavour use 1 cup of beef stock and 1 cup of red wine instead of the wine and water listed in the recipe.