Cyprian Stifado

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 and black pepper
 * 3 tablespoons red wine vinegar
 * 4-6 tablespoons vegetable oil
 * 700 gr. 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

Directions

 * 1)    Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but persevere until it has all evaporated and the meat starts to turn golden.
 * 2) Slowly pour the vinegar over it and, when the steam subsides, add the wine.
 * 3) 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.
 * 4) 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.
 * 5) Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done.
 * 6) Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating.
 * 7) Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce.