Kokkinisto (Greek Beef Stew with Tomato and Red Wine)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 900 g Beef stew meat
• 1 tsp Black pepper
• 4 cloves Garlic
• 1 tsp Ground cinnamon
• 250 ml Red wine, dry
• 700 g Tomato passata
• 2 Bay leaves
• 15 g Fresh flat-leaf parsley

1. Heat 2 tbsp of the olive oil in a heavy pot over medium-high heat. Finely chop the onion and add it with a pinch of the salt; cook for 6 to 8 minutes until softened and lightly golden.
2. Increase the heat to high and add the beef, the remaining salt, and the black pepper. Cook for 8 to 10 minutes, turning occasionally, until the meat is well browned and any liquid has evaporated.
3. Crush the garlic and stir it in with the cinnamon for 30 seconds until fragrant. Pour in the red wine and simmer for 3 to 5 minutes, scraping the bottom of the pot, until the alcohol smell cooks off slightly.
4. Stir in the tomato passata and add the bay leaves. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 90 minutes, stirring every so often, until the beef is very tender and the sauce is thick and glossy.
5. Finely chop the parsley. Off the heat, stir in the remaining 1 tbsp olive oil, then fold through most of the parsley and scatter the rest on top to serve.
6. Taste and adjust with a little more salt and pepper if needed. Serve hot, spooning plenty of sauce over rice or pasta.

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