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Cephalonian Beef Hot Pot with Cinnamon




Source of Recipe


Waitrose


Recipe Introduction


This fragrant slow-cooked stew is a speciality of the small port of Fiscardo on the Greek island of Cephalonia. It is best served Italian-style with pasta tossed with mascarpone and some freshly grated nutmeg.

Serves 4




List of Ingredients




3 tbsp olive oil
500g shallots
1 red pepper, deseeded and finely sliced
2 x 340g packs Waitrose Diced Stewing Steak
4 whole cloves
½ tsp coriander seeds, crushed
½ tsp black peppercorns, crushed
1 cinnamon stick
1 tbsp raisins
600ml beef stock
¼ tsp salt
1 small butternut squash, about 250g, peeled and diced
1 tbsp red wine vinegar



Recipe




Heat 2 tablespoons of oil in a large casserole and fry the shallots for 4-5 minutes, stirring until golden, then remove and reserve. Fry the red pepper in the oil left in the casserole for 3-4 minutes until lightly caramelised, then remove and set aside.

Add the remaining oil to the casserole, increase the heat and fry the beef, turning to brown on all sides. Add the spices and fry for 30 seconds, then add the raisins, reserved shallots, stock and the salt. Bring to the boil, cover and reduce the heat, then simmer gently for 30 minutes.

Add the butternut squash to the casserole and simmer for a further 30 minutes, uncovered, until the meat is perfectly tender and thoroughly cooked and the liquid is almost all absorbed.

Add the wine vinegar to the pan, check the seasoning, and finish with the reserved red pepper strips. Serve with pasta tossed with a spoonful of mascarpone and a little freshly grated nutmeg.

Cook's Tip
To peel shallots easily, place them in a large heatproof bowl and pour over enough boiling water to cover. Leave for 1 minute, then drain and peel - the skins will just slip off.

Try this
Use 2 x 340g packs of diced lamb instead of beef - it's just as good. Replace the stock with 450ml of cold water and 150ml of dry white wine.