A traditional dish, rich and inviting, just the thing for these dark nights!
1 1/2 kilos stewing beef (fat trimmed off)
2 large onions, diced
3 cloves garlic, crushed
4 good sized, ripe tomatoes, grated (skins discarded)
2 tbsps tomato puree
1 generous glass of dry red wine
3 tbsps grape syrup (πετιμέζι)
1 cinnamon stick
1/4 tsp ground allspice
1/4 tsp ground clove
S & P ground
Fry the beef chunks in the olive oil till all sides of the meat are seared, remove the meat to a plate. Add the onions to the pan and fry till transparent, add the crushed garlic and the spices, stirring well to distribute the flavours. Return the meat to the pan, and when the ingredients are bubbling nicely, throw in the wine and stir. Allow the alcohol to evaporate for 3 or 4 minutes, then pour in hot water, just enough to cover the meat.
Add the grated tomato, tomato puree, the grape syrup and stir. Add salt and pepper, cover with a lid and reduce the heat to medium. Leave for at least 1 1/2 hours or until the beef is tender.
Serve with pureed potato or rice.
Today, I served it with pureed pumpkin…….recipe to come!