- 1.5 pounds lean stewing beef
- 1 medium red onion
- 6 cups water
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1 dash of cinnamon
Time - 1 hour and 50 minutes
- Preparation - 5 minutes
- Cooking - 1 hour and 45 minutes
Preparation
- Check the size of the beef cubes. They should be cut in 1 to 2 bite size pieces. If needed cut the beef into smaller cubes
- Make sure the beef is dry and at room temperature before you begin cooking with it
- Peel and chop the onion
- Pour the olive oil in a large cooking pan
- Cook the onion over medium heat until translucent (about 5 minutes)
- Add the beef and brown (about 5-10 minutes)
- Once the beef has browned, add 3 cups of water such that the beef is fully submerged
- Cover and simmer for 90 minutes over medium-low heat. Be sure to check on the meat periodically to ensure that enough water remains in the pan. If needed, add more water
- After the meat has simmered for 90 minutes, taste a small piece. The meat should not be overly chewy. If so, simmer for an additional 30 minutes and taste again
- Add the tomato paste, salt, 3 cups of water, and a pinch of cinnamon. The amount of cinnamon should not exceed 1/8 of a teaspoon. In this case, it is better to under-spice than over-spice
- Stir
- Bring back to a simmer over medium-low heat
- Simmer uncovered until the gravy reaches the desired thickness