Ingredients

• 4 tablespoons olive oil
• 1 small sprig of rosemary
• 1 kg tender beef, cut
• into large cubes
• 900 ml water
• 2 tablespoons tomato puree
• salt
• black pepper
• 3 tablespoons red wine vinegar
• 4-6 tablespoons vegetable oil
• 700 grams small onions (the pickling size), peeled and left whole
• 1 small glass red wine
• 5 cm cinnamon stick
• 1 teaspoon demerara sugar
• 5 grains allspice

Instructions

• Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden.
• Slowly pour the vinegar over it and, when the steam subsides, add the wine.
• Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
• Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take.
• Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly.
• Lift them out with a slotted spoon and spread them over the meat, distributing them evenly.
• Repeat until all the onions are done.
• Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating.
• Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce