Greek Stifado

This Mediterranean casserole contains new potatoes, artichokes, broad beans and olives. Ideal for easy entertaining, it is simple to make - and comes out of the slow cooker smelling and tasting absolutely wonderful.

Serves 2

6 fresh or frozen baby onions
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
1.5 ml/¼ tsp ground cumin
1.5 ml/¼ tsp ground cinnamon
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) beef stock
350 g/12 oz cubed lean chuck or braising steak
100 g/4 oz prepared mini baby new potatoes
100 g/4 oz frozen broad (fava) beans
25 g/1 oz stoned (pitted) Kalamata olives, roughly chopped
200 g/7 oz/small can of chopped tomatoes with herbs
100 ml/3½ fl oz/scant ½ cup full-bodied red wine
1 bay leaf
Salt and freshly ground black pepper

1. If using fresh baby onions, put them in a bowl and pour over enough boiling water to cover. Leave until the water is tepid, then remove the onions and cut off the tops and root ends; the skins will slide off easily.
2. Put the onions, garlic, cumin and cinnamon in the ceramic cooking pot and pour the stock over. Cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
3. Add the beef, potatoes, beans and olives to the pot. Pour the tomatoes and wine over, add the bay leaf and season with salt and pepper. Re-cover with the lid and cook for 3-6 hours or until the onions and beef are tender.
4. Spoon half the casserole into a bowl or freezer container and allow to cool. Serve the rest straight away on a warm plate.

Second serving
Either cover the cooled beef and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the beef to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.

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