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1
Cube the beef into large chunks about 1-inch square.
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2
Half fill a plastic bag with flour and then put in the beef cubes and coat well.
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3
Take out the cubes and get rid of the excess flour.
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4
I put them in a sieve and give them a good shake.
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5
Heat the oil in a frying pan.
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6
Sprinkle the meat liberally (and I mean liberally!)
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7
with cinnamon and black pepper.
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8
Fry in batches of about 7 pieces so as not to overcrowd the frying pan.
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9
You need to get them to a good golden brown.
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10
The smell is wonderful so dont be hungry when you cook this!
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11
Remove the meat from the pan but dont throw away the residue in the pan.
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12
Put the fried cubes of meat into a large ovenproof casserole dish.
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13
(Dont stand too close to the frying pan when you do this or the old nasal passages will suffer!)
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14
Heat the residue in the frying pan so it sizzles.
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15
Pour on the red wine vinegar, stand back for a bit.
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16
Add the garlic, bay leaves, cloves and 2 tsp ground cinnamon, a bit of salt and some black pepper.
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17
Simmer for about 5 minutes and then pour over the beef.
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18
Finely chop the onion and put in with the beef.
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19
You can put in whatever vegetables you like for this.
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20
Add enough water to cover the beef and vegetables, sprinkle in about 2 teaspoons of gravy granules.
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21
Put in the oven on a low heat for at least 2 hours.
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22
The meat has to be tender and the potatoes cooked through.
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23
If the potatoes mush a bit dont worry - say it was on purpose to thicken the sauce!
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24
When the beef is cooked, you can thicken the sauce with some cornflour.
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25
I teaspoon of cornflour diluted with about 3 teaspoons of water should be fine.
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26
Serve with rice.
