This is a classic Greek dish, incorporating wine, vinegar and humble onions. Best served with crispy sauté potatoes to mop up the delicious gravy.
Serves 4.
Ingredients:
2 tablespoons of olive oil
4 large white onions, peeled and quartered.
2 large cloves garlic, finely sliced
650g/1.5lb stewing steak
350ml good quality red wine
300ml water
50ml red wine vinegar
Two tomatoes, quartered.
Salt to taste
One tablespoon crushed black peppercorns
Method:
In a large heavy based saucepan add the olive oil over a medium heat. Gently fry the onions for around 20 minutes until softened and just turning brown.
Add the garlic then the beef in batches, frying gently until brown.The onions will start to caramelise with the beef as the meat brings out the liquid.
Turn up the heat slightly and add the red wine. Cook until the liquid has reduced by half, then add the red wine vinegar and tomatoes.
Turn the heat down, then add the water, crushed black peppercorns and salt to taste. Cover and simmer over a low heat for 1.5 to 2 hours, until tender, adding more water if the stew runs a little dry.