Ingredients
1.5 kg stewing beef
Onions
Ripe tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon tomato purée
3 cloves of garlic
2-3 fresh bay leaves
1½ teaspoons allspice berries
6 whole cloves
1-2 sticks of cinnamon
1 teaspoon dried oregano
125 ml dry red wine
4 tablespoons red wine vinegar
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Method
Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
Peel and roughly chop the tomatoes.
Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a spoon and set aside.
Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
Serve with pasta or cooked rice or yam.