Beef stew with pearl onions (Stifado)

1. Cut the beef shin into 4-5 cm cubes and pat dry; put the pearl onions in boiling water for 2 minutes so their skins slip off easily.

2. Heat half the oil in a heavy-based pan and brown the meat well on all sides in batches, then lift it out.

3. Fry the whole pearl onions in the remaining oil, add the garlic and tomato purée and stir for 1 minute.

4. Return the meat, pour in the red wine and vinegar, add the grated tomatoes, the cinnamon stick, cloves, bay leaves and allspice, and season with salt and pepper.

5. Add enough water to just cover, put the lid on and simmer gently for 2.5 hours until the meat is tender and the sauce thick and glossy; the onions should stay whole.

6. Remove the cinnamon stick and bay leaves before serving, and serve the stifado with roast potatoes or rice.

Tip: The secret of stifado is plenty of onions: the old rule says as much onion as meat. It tastes even better the next day, so feel free to make it ahead.