This beef pastitsada is served with allspice and red wine. It's a slow cooking recipe and it's great if you have a group of friends coming. It is excellent with rice or creamy mashed potatoes and green vegetables.
- 250 ml (1 cup) red wine
- 12 shallots, peeled
- 800g (1¾ lb) beef steak
- 300 ml (½ pint) beef broth
- 10 ml (2 tsp.) Ground allspice
- 30 ml (2 tbsp.) Olive oil
- 2 cans (400 g) chopped tomatoes or 800 g (1¾ lb) fresh tomatoes, peeled and seeded
- 15 ml (1 tbsp.) Sugar [optional]
First, preheat the oven to 150 ° C / 130 ° C / 300 ° F fan / gas mark 2.
Then, heat the oil in a large ovenproof dish over high heat. Add a third of the beef and cook 5 minutes until golden brown. Reserve on a plate and repeat to brown the rest of the meat.
Add the shallots to the pan. Sauté for 2-3 minutes or until color has just started.
Return the beef to the pan and add the rest of the ingredients. Mix well, using a wooden spoon to scrape the caramelized pieces of meat from the base of the pan.
Cover with a lid and put in the oven. Cook 3 and a half hours or until rich and thick. Season as desired. Happy Cooking Time.