Beef Stifado - Beef & Onion Stew

Ingredients:

1kg chuck steak, cut into large chunks

½ cup extra virgin olive oil

500g small pickling onions, peeled and whole

5 garlic cloves, finely chopped

2 tbsp tomato paste

1 cup red wine

2 tbsp honey

3 fresh bay leaves

2 cinnamon sticks

1 tsp whole allspice berries

5 whole cloves

2 tbsp balsamic vinegar

200g crushed tomato

Sea salt flakes and cracked pepper

Mashed potato or rice, to serve

Method:

Preheat a fan-forced oven to 160°C.

Season beef with salt and pepper. Heat a heavy based oven proof saucepan over medium heat and add 2 tablespoons of oil. Add beef and sear for 5 minutes until browned all over. Remove beef from the pan and set aside.

Pour remaining oil into the pan and add the onions. Sauté for 3 minutes until golden. Add the garlic and tomato paste. Deglaze the pan with red wine. Add all remaining ingredients along with 1 cup of water and stir to combine. Return beef to pan and place lid on.

Cook in the oven for 2.5 - 3 hours or until beef is tender and sauce has thickened. Adjust seasoning as required.

Serve with rice or potatoes.