Stifado with beef and shallots

Ingredients for 6 servings:

• 450 g tomatoes, in pieces, from the can
• 150 ml beef broth
• 2 tbsp olive oil
• 450 g shallot(s)
• 2 cloves garlic, finely chopped
• 700 g beef, for braising in cubes
• 1 sprig(s) rosemary (or dried)
• 1 bay leaf
• 2 tbsp vinegar (red wine vinegar)
• salt and pepper
• 450 g potatoes, diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Puree the tomatoes and stock in a blender until smooth. Heat the oil in a saucepan or large pot (a wok works great). Add the shallots and cook over low heat for about 8 minutes, until golden brown, stirring occasionally. Remove the shallots from the pan and place them on a plate. Add the meat to the pot and stir-fry for 5-8 minutes until browned all over. Return the shallots to the pot. Add the tomato mixture, herbs, vinegar, garlic, and some salt and pepper. Cover and simmer for about 90 minutes. Then add the potatoes and cook for another 30 minutes. Remove the rosemary and bay leaf and serve.