Stifado

Method

1. Cut the beef into bite-sized chunks and slice the shallots and tomatoes, keeping all components ready before you begin cooking.
2. Heat a heavy-bottomed pot over high heat and sear the beef chunks for 3 to 4 minutes, turning to brown all sides evenly.
3. Add the sliced shallots to the pot and cook them alongside the beef for another 2 minutes until they begin to soften.
4. Stir in the chopped tomatoes, cinnamon, and bay leaves, combining everything thoroughly to coat the beef with the aromatics.
5. Reduce the heat to low, cover the pot, and let the stifado simmer gently for 22 to 24 minutes until the beef is tender and the sauce has thickened.
6. Remove the bay leaves before serving and allow the stifado to rest for 2 minutes so the cinnamon-scented sauce settles into the meat.