Beef stifado

Preheat oven to 170'C (if using) or slow cooker to LOW

In a hot pan add a drizzle of extra virgin olive oil and sear the stewing beef to give some colour - do it in batches so not to overcrowd the pan

Once browned set aside

In the same pan add enough oil to cover the base of the pan (part of this dish is about enjoying the flavour of the extra virgin olive oil so don't hold back!) and add your onions, a small pinch of sugar and fry until the onions start to caramelise

Then add all the dry ingredients (except the parsley) and fry for a minute before adding the vinegar and wine

Bring to the boil, then add your beef and any juices back into the pan, pour in enough stock to just cover the ingredients

Pop in the oven for 3 hours or slow cooker for 6 hours (or as instructed for stewing steak by the manufacturer)

Once cooked, remove from the oven, add the chopped parsley, season and serve!

Goes well with rice or if you've added lots of new potatoes just put it straight in a bowl