Spiced beef & onions

Ingredients

13

Steps

4

Serves

4

Cook Time

90-95 Min

Ingredients

  • 50ml/2fl oz olive oil
  • 700g/1 1⁄2lb baby onions
  • 900g/2lb chuck steak, trimmed and cut into bite size cubes
  • 3 garlic cloves, halved lengthways
  • 125ml/4fl oz red wine
  • 1 cinnamon stick
  • 4 cloves
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tomato purée
  • 375ml/13fl oz water
  • 2 tablespoons currants
  • salt and freshly ground black pepper
  • Heat the oil over a medium heat in a large heavy saucepan. Add the onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
  • Add the meat to the pan, and stir over a high heat for 10 minutes or until the meat is well browned and almost all the liquid has evaporated.
  • Add the garlic, wine, spices, bay leaf, vinegar and tomato purée. Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  • Return the onions to the saucepan, add the currants and stir gently. Simmer, covered, for 15 minutes. Discard the cinnamon before serving.
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