Stufatu

Method

Heat olive oil in a large heavy-bottomed pot and brown the beef chunks on all sides, working in batches, then set aside. Add the onions and garlic to the pot, softening them for 5 minutes, then stir in the tomato paste and cook for 2 minutes. Return the beef to the pot and pour in the wine and stock, add the bay leaves, thyme, rosemary, juniper berries, peppercorns and salt. Bring to a simmer, cover, and cook gently for 3-4 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and deepened in colour. The stew should be rich and concentrated with the meat falling apart. Serve hot with crusty bread or over pasta to soak up the sauce.