Prep time: 15 mins
Cook time: 105 mins
Total time: 2hr
Serving: 6

Ingredients :

1 kg of quality stewing beef (35 ounces)
small red onions, chopped
cloves of garlic, chopped
ripe tomatoes, peeled and chopped
1 tsp tomato paste dissolved into a teacup of water
100ml olive oil (2/5 of a cup)
a glass of red wine
1 cinnamon stick
1–2 whole cloves or a pinch of ground
a pinch of sugar
400g bucatini spaghetti or plain spaghetti if you can’t find it (14 ounces)
Salt and freshly ground pepper
Grated cheese (kefalotyri) to serve

Instructions : 

1 Begin by dicing the meat into chunks of around 100g/3.5 ounces apiece for the reddish Greek beef stew. Beef should be washed and dried with a paper towel before use. It’s essential to pat the meat dry and brown it properly before cooking.
2 Heat a big pot over high heat. The oil and steak add to a hot pan. Cook the beef without stirring until it is browned on one side, and then repeat the process. Avoid crowding the pan too much. For a Greek beef stew to turn out luscious and tender, browning the beef is crucial.
3 To serve, scoop the meat out of the saucepan and onto a platter using a slotted spoon.
4 Reduce the heat and add the chopped onions to the pot to make the sauce for the Greek meat stew. To soften the onion, sauté it for 3 minutes. Add the garlic and continue cooking for another minute, stirring constantly. Once the red wine has been added, the heat should be increased to high and left on for two minutes so that the wine may completely evaporate. Toss the diced tomatoes, tomato paste (previously dissolved in hot water), cloves, cinnamon, sugar, salt, and pepper.
5 Incorporate the beef and enough boiling water to cover two-thirds of the meat as soon as the sauce begins to boil. Reduce the heat and partially cover the pan when the sauce starts to boil vigorously (the sauce still has to bubble a little bit). After 1 1/2 hours of cooking on low heat, stirring every so often, the meat should be tender, and the sauce should have thickened.
6 Remove the chunks of beef with a slotted spoon if they are soft and cooked, but the sauce is too thin, and continue boiling the sauce alone over high heat until it thickens. However, if the sauce thickens before the meat is cooked, you may think it by adding warm water.
7 Once the meat is done, prepare the spaghetti according to the package directions, then add it to the sauce and meat in the original saucepan—a wooden spoon for stirring.
8 Serve Greek beef stew with olive oil and grated cheese.