Greek style beef stew with peppers and mushrooms

Finely chop the onions and set aside.

Cut the boneless beef ribs into cubes and set aside.

Seed the bell peppers, cut them into cubes the same size as the beef.

Clean the mushrooms with a wet kitchen towel rather than washing them, remove and discard the stems and slice them; put the mushrooms and peppers in a baking pan and set aside.

Heat a wide pot over medium high heat and add the olive oil.

Brown the beef in an even layer about five minutes on each side, in two or three batches if the pot is small, then transfer to a plate. Alternatively brown it in an air fryer at 400 degrees for about eight minutes.

Turn the heat off because the oil will be very hot, add the onions, turn the heat back on and cook over medium heat until soft and golden, about eight to 10 minutes.

Add the grated garlic and cook through for a few seconds until fragrant.

Add the balsamic vinegar, season the meat with salt and black pepper, and add the bay leaf, dried oregano, crushed red pepper flakes and the canned tomatoes. Add a little sugar or honey to offset the acidity.

Pour in enough water to cover all of the meat, mix and bring to a boil.

Reduce the heat to low, cover the pot and cook low and slow about an hour and a half, until the meat is very tender.

Preheat the oven to 500 degrees Fahrenheit and put the pan of mushrooms and bell peppers on the top rack for 10 minutes.

Turn the broiler element on high for about two to three minutes to get colour on them, then take them out and set aside.

Once the meat is tender and the sauce thick, taste and adjust the salt and pepper.

Add the peppers and mushrooms and warm the stew through about three to five minutes longer.

Garnish with freshly chopped parsley and serve with toasted bread, over mashed potatoes, or with rice and a green salad.