Spiced Beef & Onions

Spiced Beef & Onions

Serves 4

Ingredients :

50ml/2fl oz vegetable oil

700g/11

⁄2lb baby onions

900g/2lb chuck cut of meat, cut and

cut into bite-size cubes

3 garlic cloves, halved lengthways

125ml/4fl oz vino

1 cinnamon stick

4 cloves

1 bay leaf

1 tablespoon vino vinegar

2 tablespoons tomato purée

375ml/13fl oz water

2 tablespoons currants

salt and freshly ground black pepper


• Heat the oil over medium heat in an exceedingly giant significant cooking pan. Add the

onions and sauté, stirring, for five minutes or till golden. take away from the

pan and drain on room paper.

• Add the meat to the pan, and stir over high heat for ten minutes or

until the meat is well bronzed and most the liquid has gaseous.

• 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. scale back the warmth, cowl and simmer for one hour,

stirring sometimes.

• come the onions to the cooking pan, add the currants and stir gently.


Simmer, covered, for quarter-hour. Discard the cinnamon before serving.