This comforting Greek stew is a firm favourite of mine: falling-apart meat and whole, tender shallots or baby onions gently spiced with cinnamon, cloves, allspice and nutmeg. A good splash of red wine vinegar gives this stew the classic brightness expected in a Greek stifado. I often serve this simply with crusty bread to mop up the sauce, but mashed potatoes or cooked orzo are wonderful options, too.