members recipes

Ingredients
SERVES 2
400g stewing beef, cubed
plain flour, about 50g
2 tbsp olive oil
10 shallots, peeled
1 tbsp red wine vinegar
3 garlic cloves, finely chopped
300ml red wine
200ml beef stock
1 can of chopped tomatoes
1 cinnamon stick
1 tsp allspice
4-5 cloves
1 tsp dried oregano
1 bay leaf
salt and black pepper

Method
1. Coat the beef with the flour, shaking off any excess. Heat the olive oil in a large pan over a high heat and then cook the beef until browned all over. Remove the beef and set aside.
2. Add the shallots and the garlic to the pan and cook for a couple of
minutes, until the shallots are starting to brown. Add the red wine vinegar and scrape the bottom of the pan to release any stuck on meat. Add the beef again and all other ingredients. Season with salt and pepper and mix well. Bring to the boil and then simmer slowly for 3-4 hours. Remove the cinnamon stick and bay leaf before serving.