Here's another one from Greece and Cyprus. This is one of Sam's signature dishes and it does exhibit some serious kung fu, really good, rich complex flavours.  I've never actually cooked this myself, so if you follow this recipe and it tastes like a rancid otter spleen, don't blame me. 

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Method

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​Dust the beef with the plain flour.  Heat the oil in a large casserole dish and then fry the beef until browned all over.  Add the spices and garlic and fry for a further minute

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Add the red wine, red wine vinegar and the chopped tomatoes and bring to the boil before simmering for 5 minutes.  Cover and place in an oven at 160c for two hours.

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In another pan, melt the butter and then fry off the onions and sugar, gently caramelising them.  Cook for 5 minutes and then add to the casserole dish with the beef.  Cook for another hour or until the beef is really tender.

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Serve with orzo or sautéed potatoes and greens