Julia Busuttil Nishimura’s Greek-style beef stew (plus a trick for peeling fiddly onions)

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 br…

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