Beef Stiffado

1Place the beef in a mixing bowl and pour the flour over it. Mix well with your hands so that the beef is completely coated with the flour. You can also put the beef in a plastic bag with the flour and shake to coat.

2Pour the olive oil into a pot over a medium-high heat. Shake off the excess flour from the beef and add it to the hot oil in small batches. Don't overcrowd the pan. Brown the meat all over which should take a couple of minutes per batch and then transfer the browned beef to a plate. Repeat until all of the meat is nicely browned all over. Set aside.

3Add the diced onions to the pot. Season with a pinch of salt and fry for about 5 minutes to soften. Then add the garlic (6 cloves) and pearl onions (15) and sauté for 1 to 2 minutes. Season with freshly ground pepper, the ground nutmeg (½ tsp), a teaspoon of red chilli flakes (1-2 tsp) and a tbsp oregano. Add the bay leaves (2), cloves (3) and cinnamon sticks to infuse their flavour into the oil.

4Stir in the tomato paste (2 tbsp) and passata and then add the carrots (2 medium). Stir well to combine.

5Pour in the wine and beef stock and bring to a simmer. Then return the beef to the pot and tie the bouquet garni herbs together with string and add them too.

6Simmer covered over a medium heat for 60 to 90 minutes or until the beef is tender. Uncover and reduce the sauce down until you are happy with it. Then add the butter (1 tbsp) and let it melt into the sauce. Check for seasoning and serve on it's own or with French fries and/or crusty bread.