INGREDIENTS
1 kg fatty chuck/beef stew cut into bite size pieces extra virgin olive oil
500g pearl onions peeled
3 cloves garlic minced
2 tbls tomato purée
½ cup red wine
2 sticks of cinnamon.
8 whole cloves
1 tsp ground cinnamon.
1 tsp allspice
1 tin tomatoes liquidized
1 cup water
salt & pepper to taste
3 bay leaves
METHOD
Brown meat in olive oil. Remove to oven proof dish with a lid. Brown onions. Add all the dry ingredients and the garlic. Sauté for a few minutes. Add the rest of the ingredients. Mix well and bring to the boil. Pour over the meat. Stir well and put the lid on. Bake for two hours in 180° C or until the meat is tender.
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