Stefado of Beef

• 3 lbs rump steak, well trimmed
• 3 tablespoons tomato paste
• 2 tablespoons parsley, chopped
• salt and pepper
• 1 bay leaf
• 1 teaspoon oregano, crumbled
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 12 teaspoon sugar
• 120 ml dry white wine
• 120 ml red wine vinegar
• 25 boiling onions, peeled (tiny)
• 2 tablespoons parsley, chopped

1. Preheat oven to 300F/150C/Gas mark 2.
2. Combine all ingredients except 2 tablespoons parsley.
3. Mix very well.
4. Place in a heavy pot that can be covered.
5. Cover tightly and simmer for 2 hours or until the meat is very tender, and the onions have almost disintegrated.
6. Adjust oven temperature during cooking time so contents of pot remain at a simmer.
7. Do not let it boil.
8. When tender, cool and refrigerate.
9. Next day, discard congealed fat and reheat gently.
10. Serve in a deep dish, garnished with 2 tablespoons parsley.
11. Serve with rice or roast potatoes.

rump steak, tomato paste, parsley, salt, bay leaf, oregano, ground cinnamon, cumin, sugar, white wine, red wine vinegar, boiling onions, parsley

Taken from www.food.com/recipe/stefado-of-beef-431811 (may not work)