Cut the beef into medium pieces. In a wide pot, heat the olive oil and brown the meat on all sides until it develops a nice color.

• 1 kg milk-fed beef, cut into medium pieces 
• 1 kg large onions, finely chopped 
• 2-3 allspice berries 
• 1 bay leaf 
• 6 medium tomatoes, scored with a cross 
• 1 tablespoon red vinegar 
• 1 cup red wine 
• 1 cup olive oil 
• Salt & pepper
• 1 teaspoon sugar

Instructions (about 2.5 hours):

Cut the beef into medium pieces. In a wide pot, heat the olive oil and brown the meat on all sides until it develops a nice color. Once the meat is caramelized, remove it and place it on a plate. In the same pot, add the onions and stir over low heat for about 15 minutes, until they soften and wilt. Next, gradually add the sugar, vinegar, wine, the scored tomatoes, and the spices. Continue stirring until the ingredients are well combined, and then add the meat back into the pot. Let the dish simmer over low heat for about 2 hours or until the meat becomes tender and can be easily pierced with a fork. Once it’s ready, remove from heat and adjust the seasoning with salt and pepper to your liking. Serve the beef with its juices, and don’t forget to have a glass of red wine on the table for the perfect accompaniment!

Tip from Kostas Apostolakis: 

I have two useful tips for you. If you decide to peel the tomatoes and add 2 more tomatoes, the dish will have more sauce, which you can use to accompany other dishes. Also, if you want to impress your guests, add a little cumin with the other spices. This will give the dish a unique aroma and a slightly spicy flavor that will elevate it!