Beef stifado

Heat half the oil in a large pot, place the meat coated with flour and brown well on all sides.

Stir in the wine, add the tomatoes and the tomato passata, the herbs, peppers, allspice and the hot water that is needed. Cover and let it simmer.

Have the baby shallot onions peeled, blanch for a while in boiling water and strain them in a strainer.

Sauté the onions well in a large frying pan with oil until they are golden brown.

When the meat starts to get tender add the baby shallot onions to the pot and then add the vinegar.

Let it boil over low heat until the onions are soft and the sauce thickens.

Add the salt towards the end of cooking so that the meat doesn't get tough.