Beef Stifado

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1 kilo of beef
8 tbsp Olive Oil
3 large onions, chopped
2 cloves of garlic, crushed
3/4 bay leaves
225 ml red wine
2 tbsp vinegar
3 large tomatoes, chopped
1 teaspoon cumin
1 cinnamon stick
salt, pepper


Beef Stifado

Start by heating the oil in a large pot. Cut the beef up into fairly decent sized chunks and brown the meat all over in the oil. Take the meat out and brown the onions in the pot. Add the bay leaves and garlic and stir for a few minutes. Pour in the wine, then add the tomatoes, cinnamon stick, salt and pepper.

Put a tight lid on because this needs to cook very slowly in a low oven (140°C) for about 3 to 4 hours, until the liquid has almost all evaporated and the meat is very tender. Check it occasionally.

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