1.5 kg stewing steak, cut into 2.5 cm cubes
1 kg blanched button onions
2 crushed cloves of garlic
250 g diced tomato flesh
1 cinnamon stick
125 ml red wine
750 ml beef stock
50 ml vinegar
50 ml olive oil
1. Place all the ingredients into a fireproof dish, cover with the lid and cook in the oven at 180°C for 1 1/2 hours.
2. Remove the meat and onions and strain the cooking liquid, skim off any fat and thicken with diluted cornflour.
3. Pour back over the meat and onions and serve sprinkled with chopped parsley.
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