Krasatá (red wine beef stew)

Instructions

1. Cut the meat into large cubes of about 4 cm and pat them dry with paper towels.
2. In a casserole, heat the olive oil and brown the meat in small batches over high heat, then set aside.
3. In the same pot, sauté the sliced onions and carrots for 8 minutes, then add the garlic and tomato paste.
4. Deglaze with the red wine, scraping the bottom well, then return the meat with the water, cinnamon, cloves, bay, allspice and sugar.
5. Bring to a simmer, cover and cook over very low heat for about 2 hours 30 minutes, stirring from time to time.
6. Adjust the seasoning once the meat falls apart with a fork and the sauce has thickened well.
7. Serve with plain pasta or orzo, spooning the sauce over.