Stifado (Greek Beef and Shallot Stew with Red Wine)

• 2 tbsp Olive oil
• 900 g Beef stew meat
• 500 g Shallot, small
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 1 tsp Ground cinnamon
• 6 Whole cloves
• 2 Bay leaves
• 300 ml Dry Red Wine
• 1 tbsp Red wine vinegar
• 400 g Canned chopped tomatoes
• 300 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Pat the beef dry and season with the salt and black pepper. Peel the shallots, keeping them whole, and lightly crush the garlic cloves with the side of a knife. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the beef in batches until well coloured on all sides, 6 to 8 minutes per batch, then transfer to a plate. Lower the heat to medium and add the shallots to the pot. Cook for 6 to 8 minutes, stirring often, until lightly golden in places.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the tomato purée, cinnamon, cloves and bay leaves, and cook for 1 minute to toast the spices. Pour in the red wine and vinegar, scraping up any browned bits from the base of the pot.
4. Return the beef and any juices to the pot, then add the chopped tomatoes and water. Bring to a gentle simmer, then cover with the lid slightly ajar and cook on low for 2 hours, stirring occasionally, until the beef is very tender and the shallots are soft. If the sauce looks thin, simmer uncovered for 10 to 15 minutes to thicken.
5. Taste and adjust seasoning if needed. Let the stifado stand off the heat for 10 minutes so the sauce settles and thickens slightly. Serve hot, making sure each portion gets plenty of shallots and sauce.

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