Beef Casserole with Onions Recipe

• 4 tbsp Olive Oil
• 1 small sprig of Rosemary
• 1 kg tender Beef (cut into large cubes)
• 900 ml Water
• 2 tbsp Tomato Puree
• Salt and Black Pepper (to taste)
• 3 tbsp Red Wine Vinegar
• 4-6 tbsp Vegetable Oil
• 700 g small pickle Onions (peeled)
• 1 small glass Red Wine
• 1 (5 cm) Cinnamon Stick
• 1 tsp Demerara Sugar
• 5 grains Allspice

• Heat olive oil in a large saucepan and fry the meat on medium heat.
• Pour vinegar and wait till all the liquids evaporate and meat turns brown.
• Add rest of the ingredients, except vegetable oil, onions and sugar. Cover and cook on low heat till the meat turns tender.
• Heat vegetable oil and brown the peeled onions turning on both sides to get a brown texture.
• Spread the onions evenly over the meat and sprinkle some sugar over them.
• Cover and cook gently without stirring until onions are softened. Rotate the pan while cooking to coat them in sauce.