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This delicious winter stew takes a long time to cook but does not need watching. It’s only the peeling of the shallots that is time-consuming – and it’s worth the effort. Allspice, wine and vinegar provide a rich, hearty taste. Serve it with crusty bread, plain rice or boiled or mashed potatoes.
The Corker recommends- Greek red not only gives you a taste of the warm, rocky soil and languid summer sun, it also delivers the intrinsic structure and authority of cabernet sauvignon.
Typical values per serving:
This recipe was first published in October 2007.