Ingredients

• 250g cubed beef
• 250g shallots
• 1 onion
• 2 tbsp olive oil
• 2 tomatoes
• 2 garlic cloves
• 1/2 vegetable stock cube
• About 100ml red wine
• 2 tbsp red wine vinegar
• 2 tbsp tomato puree
• 1/2 cinnamon stick
• 3 sprigs rosemary
• Scant 1/2 tsp ground nutmeg
• 2 bay leaves
• Black pepper
• Salt

Method

1. Heat a sauté pan and sear the beef. Then add the olive oil, onions, and garlic and leave for about 5 minutes until the onions start to go soft.
2. Add the red wine, red wine vinegar, stir, cover and leave for 5 minutes.
3. Add cinnamon, stock cube, nutmeg, bay leaves, rosemary, tomato puree, salt, and pepper. Stir together.
4. Add the chopped tomatoes; leave to simmer for 5 minutes.
5. Add about 1/4 to 1/2 litre water so that everything is covered.
6. Add the shallots.
7. Transfer to the oven and cook at 160 for about 2 hours until the meat is tender.
8. Serve with mashed potatoes or rice.