Beef Stifado

Ingredients

4 tbsp olive oil
1 tbsp  rosemary leaves or sprig
1 kg beef, large cubes, tender is better (as always)!
800 ml water
3 tablespoons red wine vinegar
1 large glass red wine
2 tablespoons tomato puree
salt and black pepper thumb length of cinammon stick (or 1 level tsp ground cinnamon)
1 pinch of allspice
4 -6 tablespoons vegetable oil
700 gm pickling onions, peeled, whole
1 tsp brown sugar

Method

Heat the olive oil in a large saucepan and fry the meat in it until all moisture has all evaporated and the meat loses its redness, browning slightly.

Slowly pour the red wine vinegar over it and, when the steam clears, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.

Heat the vegetable oil in a frying pan and add one layer of onions. Sautee them gently for about 15 minutes, turning them over until they brown lightly. Lift them out with a slotted spoon and spread them evenly over the meat. Repeat until all the onions are done.

Sprinkle the sugar over the onions, cover the pan and cook very gently for 30 minutes, until the onions are soft but not falling apart. Stop stirring once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce.

Serve with fresh bread.

And the music..unforgettable!