Stufato greco di manzo al pomodoro (moshari kokkinisto)

Ingredienti

• olive oil
• 1500 grams (3.3 pounds) beef for stew (chuck or chuck tender cut into 4cm (1 1/2-inch) cubes/pieces)
• 170 grams (1 large) onion (minced)
• 2 large garlic cloves (crushed)
• 60 ml sweet red wine (or dry red wine + 1 teaspoon sugar added to the sauce)
• 3 tablespoons tomato paste
• 500 grams (2 cups) tomato passata
• 2 bay leaves (dried)
• 12-14 pieces of cloves (or 2/3 teaspoon ground cloves)
• 10-12 pieces of allspice (or 1 teaspoon ground allspice)
• 1 small stick of cinnamon
• 875 ml (3 1/2 cups) hot water (or stock)

Preparazione

1. 1

   Season the meat with salt and pepper. Let it sit at room temperature for 20 minutes.

2. 2

   Heat a splash of olive oil in a medium-sized cooking pot over high heat.

3. 3

   Add the meat and brown on both sides. Do this in batches so the temperature won't drop. Remove the meat from the pot and set aside covered to keep warm.

4. 4

   Saute onion in the same pot (if necessary, add an extra splash of olive oil) over moderate heat.

5. 5

   Add the garlic and spices (if using ground spices, add them later on together with the passata). Cook for a minute.

6. 6

   Stir in the tomato paste. Cook for 1-2 minutes more stirring constantly for the paste to caramelize.

7. 7

   Pour in the wine and deglaze the pot. Wait until it evaporates completely.

8. 8

   Return the meat to the pot along with its juices. Add the tomato passata and the bay leaves. Season with salt and pepper (add also the spices if using ground ones).

9. 9

   Pour in the hot water or stock.

10. 10

    Simmer covered for about one and a half hours at a low temperature. Or until the meat is fork-tender.

11. 11

    Uncover and raise the heat to medium-high. Simmer until the sauce thickens, stirring occasionally.

12. 12

    Serve with potato fries, boiled rice, or your favorite pasta!