FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Heat a large casserole pan and add the olive oil. Brown the beef all over in batches, then set aside.

In the same pan, add the shallots and cook until lightly golden. Stir in the garlic, cinnamon stick, bay leaves, oregano, and allspice.

Return the beef, then stir through the tomato purée. Pour in the chopped tomatoes, beef stock, vinegar, and sugar. Season with salt and pepper, bring to the boil, then cover and simmer gently for about 2 hours until the beef is tender. Stir occasionally and add a splash more stock or water if it looks dry.

Meanwhile, make the mash. Boil the white potatoes for 20–25 minutes until soft. In a separate pan, boil the sweet potatoes for 12–15 minutes. Drain both, then mash together with the butter, milk, salt, and pepper until creamy.

Serve generous scoops of mash with a ladle of the rich, spiced beef and shallots over the top. Add a sprig of parsley or oregano if you want to go full Greek taverna.

Serves 4

Freezer friendly: Yes (stifado freezes well, mash is best fresh but can be frozen if needed)

Vegetarian: No (but you could swap beef for a plant-based ‘beef’ and use veg stock)

Gluten free: Yes

Batch cook: Yes