zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Cephalonian Beef Hot Pot with Cinnamon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cephalonian Beef Hot Pot with Cinnamon

    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.

    • Preparation time: 25 minutes
    • Cooking time: 80 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 4

    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

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.

    Variation

    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.

    Comments

    Average user rating

    5 stars

    Glossary