Beef Stifado

Beef Stew with onions

Ingredients

• 1,300gr. about beef scallop, in pieces
• 1 cup olive oil
• 2 sliced ​​onions
• 1 kg small onions for stew
• 1 teaspoon sugar
• 3-4 grains of allspice
• 1 cinnamon stick
• a few whole peppercorns
• a little grated clove
• 2 bay leaves
• 2 sprigs of Rosemary
• 1½ cup of vinegar
• 1 teaspoon red wine
• 2 canned crushed tomatoes

Directions

1. Boil the meat in a saucepan with plenty of water that will cover it well, for at least 1 hour, until soft. Skim it in between and then drain it and keep its broth aside.
2. Meanwhile, prepare the onions: Bring water to a boil and pour over the bones. Leave them for a while and then drain them and clean them easily and without tears. Let them drain.
3. Heat half the olive oil in a wide and shallow saucepan and add the onions and round onions. Saute until lightly browned. Sprinkle with sugar and sauté a little more. Add the spices (cinnamon, cloves, allspice, pepper corns, bay leaf), turn them a little together with the onions to smell and put the meat in the pot together with the rest of the oil. Saute for 3-4 minutes and quench the food with the vinegar and wine. When the alcohol evaporates, add the tomato, salt and pepper and a little of the meat broth. At this stage you can put it in a clay pot with a lid and bake the stew in the oven.
4. Boil until the meat is well cooked and left with a nice rich sauce.