Moschari Stifado (Greek Stew)

Serves 6
1½ kilo of beef
1 kilo small onions
1 teacup olive oil (we suggest using a lot less)
1 teacup vinegar
2-3 ripe tomatoes
rosemary
1 bay leaf
2 cloves garlic
salt
pepper corns

1. Wash and strain the meat pieces.
2. Heat the oil in a pot over a medium fire and brown the meat.
3. Add the onions and allow these to sauté for about 5 minutes.
4. Add the vinegar, tomatoes (finely diced), the garlic (crushed), the rosemary, salt, the pepper corns, the bay leaf and an amount of water.
5. Allow the ragout to boil for about two hours, untill it is left in its own sauce (you might need to add more water and vinegar)

Serve hot with mashed potatoes and vegetables

N.B. You can also make this dish with rabbit or chicken