Ingredients
0.5kg lean beef, cubed
2 cloves garlic, crushed
5 tsp red wine or balsamic vinegar
0.5 tsp ground cinnamon
0.5 tsp allspice
0.25 tsp oregano
pinch nutmeg
1 bay leaf
40ml red wine
40ml olive oil
0.5kg shallots, peeled (or red onions quartered)
1 x 400g/14oz tins chopped tomatoes
1 tsp tomato puree
salt and pepper
Method
1. Marinade the beef in the garlic, vinegar, spices, herbs and red wine (overnight if possible)
2. Seal the beef in the oil (reserve marinade) frying off onions at the same time
3. If using same pan, add marinade, tomatoes and tomato puree, and enough water to just cover ingredients. If using slow cooker, transfer beef and onion and deglaze pan with tomatoes before transferring over - add marinade and tomato puree and enough water to just cover ingredients
4. Season with freshly ground salt and pepper, bring to the boil, then simmer for 2 hours or more until beef is tender and sauce is thickened.
Status
About to make, will keep in fridge overnight and reheat for consumption tomorrow to allow the flavours to mature.
