The characteristic feature of this dish is the small onions, which stay whole in the served dish. To achieve this, I add them to the pan with the other ingredients, then when they are cooked, I fish them out with a slotted spoon, and then pop them back in when the meat is tender.
600/700 gr lean beef
1 large onion chopped
10 small onions left whole
2/3 fat garlic cloves
1 heaped soup spoon of tomato puree
1 generous glass of red wine
2 bay leaves
1 tsp ground cumin
S & P
Cube the beef into egg sized pieces. Heat the oil in the pan and throw in the large onion and the beef, saute for a couple of minutes, add the garlic and the small onions. Allow to cook for 10 minutes or so, stirring occasionally. Pour in the red wine and simmer for another 10 minutes. Add the tomato puree, ground cumin, a glass of water, S & P, reduce the heat and simmer till the meat is tender. Pop back in the previously removed cooked small onions.
Serve with macaroni or boiled rice.