Spiced Beef And Onions

ingredients

50ml/2fl oz olive oil
700g/11⁄2lb 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

Serve 4

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.

Spiced Beef And Onions

ingredients

Serve 4

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.