CEPHALONIAN BEEF STEW

• 3-4 large shallots, peeled and roughly chopped
• 1 very small, or half a large green pepper, cored, deseeded, sliced
• 200g stewing braising steak
• half a small butternut squash, peeled and chopped
• a handful of sultanas
• 3-5 cloves
• a splash (capful) of red wine vinegar
• 400ml beef stock
• a heaped tsp of crushed coriander seeds
• 1 tsp freshly ground cinnamon
• cooked tagliatelle, tossed in marscapone and nutmeg to serve

1. Brown the beef in a medium suacepan (I needed to split it into 2 batches). Remove the heat and set aside.
2. In the same pan sautee the peppers until soft. Remove and set aside.
3. Add the shallots to the pan and allow to soften.
4. Return the beef to the pan and stir in the spices.
5. Add the beef stock and bring to a simmer. Simmer uncovered for 30 minutes.
6. Stir in the chopped squash, vinegar and and simmer for another 30-40 minutes until the beef is tender and the squash soft.
7. Stir the peppers back into the pan
8. Taste and season and serve over the tagliatelle.