Theo Michaels served up a tasty Greek beef stifado on Steph’s Packed Lunch.

The ingredients are: 100ml olive oil, 500g stewing beef, cut into 2inch chunks, 500g baby onions or shallots – peeled, left whole, 1tbsp ground cumin, ½ tbsp ground cinnamon, 3 cinnamon sticks, approx. 2 inches long, 12 black pepper corns, 3 bay leaves, 5 whole cloves, 1tsp sugar, ½ tsp sea salt, 3 cloves garlic, peeled and roughly sliced, 2tbsp tomato puree, 80ml red wine vinegar, 125ml red wine, 200ml passata and 500ml beef stock (or just enough to cover the meat).

To serve: Mash potato and Fresh parsley, chopped for garnish.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.