Sprinkle the flour over the pieces of meat and use a spoon to turn them around and coat them thoroughly. Heat the olive oil with the butter in a pan, fry the meat cubes all around, add the tomato paste, fry briefly and then deglaze everything with the red wine. Bring it to the boil, stir in the tomatoes, garlic, bay leaves, cinnamon stick and the remaining herb salt, transfer everything to the roaster, close it (either with a lid or aluminum foil) and slide it into the oven on the second rail from the bottom. Then let it stew for 60 minutes.
Meanwhile, peel the small onions but leave them whole. 10 minutes before the first 60 minutes of the meat is cooked, fry the onions in a pan in a little sunflower oil and let them get colored for 10 minutes. Then add to the meat together with 2 tablespoons of red wine vinegar, distribute both and pour in enough beef or vegetable stock to just cover everything. It may be that not the entire fund is needed. Close the roaster again and put it back in the oven. The following cooking time is another 45 - 50 minutes. In the last 5 minutes, remove the lid or aluminum foil, stir the starch in a little cold water, stir into the sauce and let it set for the remaining minutes. Finally, season everything once again and you can serve.
Actually, before serving, chopped parsley is sprinkled over the Stifádo, but unfortunately I didn't have any in the house .....
The side dish was Greek white bread, coated with garlic and salted olive oil and roasted in the oven. You can also serve pasta or potatoes with it.
The link for the Greek white bread: Greek white bread