Peel the shallots, but leave them whole.
Season the beef stew with salt and pepper. Fry in about 300 g portions in hot clarified butter or olive oil. At the end put all together meat repeatedly in the frying pan. Add the red wine and cook everything together for three to four minutes until hearty.
Next, add the pelati tomatoes with their juice, cinnamon and cloves. Put the shallots on top of the meat and season the whole thing lightly with salt and season with pepper. Steam the stifado on a low fire with the lid closed for two to two and a half hours, depending on the quality of the meat. The meat should be tender enough to be cut with a fork.
Important: If possible, do not stir, otherwise the shallots will disintegrate.
Our tip: Use your favorite red wine for cooking!