Spiced beef and onions
Instructions:
- 50ml/2fl oz olive oil
- 700g/11â„2lb baby onions
- 900g/2lb chuck steak, trimmed and cut into bite-size cubes
- 3 garlic cloves, halved lengthways
- 125ml/4fl oz red wine
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato purée
- 375ml/13fl oz water
- 2 tablespoons currants
- salt and freshly ground black pepper
- Heat the oil over a medium heat in a large heavy saucepan. Add the onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
- Add the meat to the pan, and stir over a high heat for 10 minutes or until the meat is well browned and almost all the liquid has evaporated.
- Add the garlic, wine, spices, bay leaf, vinegar and tomato purée. Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
- Return the onions to the saucepan, add the currants and stir gently. Simmer, covered, for 15 minutes. Discard the cinnamon before serving.