Eating In

A winter stew that takes a long time to cook but it’s a one pot dish and doesn’t need watching once you have got it going.

500g shallots
500g braising beef in 4cm cubes
375ml red wine (or half a bottle)
3 peppercorns
3 cloves
½ tsp allspice
2tbsp wine vinegar
2tbsp extra virgin olive oil

Put the shallots in a bowl, cover with freshly boiled water and leave for 2 or 3 minutes. Drain. When they are cool enough to handle, peel them. Put all the ingredients in a large pan and add enough water to cover. Bring to the boil and remove any scum from the surface. Simmer over a low hear for about two hours, until the meat is tender. Add more water if necessary to ensure that the meat stays covered. Serve with crusty bread, or mashed potatoes. Serves 4.