Stifado

(SERVES 4)

• 750 g/1 ½ 1b lean braising steak, trimmed of all fat and cubed
• 40 g/1 ½ oz/ 1/3 cup plain (all-purpose) flour
• Salt and freshly ground black pepper
• 15 ml/1 tbsp extra virgin olive oil
• 25 g/1 oz/2 tbsp low-fat spread
• 1.5 ml/ ¼ tsp cumin seeds, crushed
• A small piece of cinnamon stick
• 30 ml/2 tbsp tomato puree (paste)
• 15 ml/1 tbsp red wine vinegar
• 750 ml/1 ¼ pts/3 cups beef stock, made with 2 stock cubes
• 5 ml/1 tsp dried thyme
• 225 g/8 oz button (pearl) onions peeled but left whole
• 50 g/2 oz/ ½ cup Feta cheese, cubed

To Serve:

• Green Beans with Cherry
• Tomatoes

Toss the meat in the flour, seasoned with a little salt and pepper. Heat the oil and low-fat spread in a flameproof casserole (Dutch oven) and brown the meat on all sides. Pour off any excess fat. Add the remaining ingredients except the onions and cheese. Bring to the boil, stirring. Cover and transfer to a preheated oven at 160degree C/325degree F/gas mark 3 for 2 ½ hours. Meanwhile, boil the onions in water for 3 minutes. Drain. Add to the casserole and return to the oven for a further 30 minutes until cooked through. Add the cheese and return to the oven for a few minutes to melt. Serve straight from the dish with Green Beans with Cherry Tomatoes.