Greek Stifado pot

Serves 6

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• 60 ml (¼ c) olive or avocado oil
• Salt and ground black pepper
• 250 g (1 c) flour
• 1.5 kg chuck, cut into cubes
• 2 onions, chopped
• 2 carrots, peeled and cut into 3cm pieces
• 2 cloves garlic, crushed
• 250 ml (1 c) red wine
• 2 x 410g cans whole peeled tomatoes, mashed with a fork
• 250 ml (1 c) stock
• 30 ml (2 tbsp.) tomato paste
• 1 cinnamon stick
• 5 ml (1 t) ground allspice
• finely grated zest of 1 lemon
• 2 handfuls of pickle onions
• 1 large eggplant, cubed
• 4 courgettes
• 410g tin cooked lentils, drained
• handful of oregano
• handful of parsley

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1 Season the flour to taste, roll the meat in it and fry until brown in the hot oil in the pot.

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2 Add the onions, carrots and garlic and fry until brown. Season to taste.

4 Add the red wine, tomatoes, stock, tomato paste, cinnamon, allspice and lemon zest. Cover and simmer for about 2 hours until the meat is tender.

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5 Pack pickle onions, eggplant, zucchini, lentils and oregano in layers on top, Cover and simmer for 1 hour until the vegetables are cooked.

6 Sprinkle with parsley.