|Round steak/Blade steak||1 1⁄2 Pound (750 Gram, 1 Inch Cubes)|
|Onions||2 Medium, finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Olive oil||4 Tablespoon|
|Tomato puree||375 Milliliter (1 1/2 Cups)|
|Red wine||250 Milliliter (1 Cup)|
|Cinnamon piece||1 Small|
|Freshly ground black pepper||To Taste|
|Brown sugar||2 Teaspoon|
|Small white onions||1 Pound (500 Gram)|
1. Brown the cubes of beef in oil until brown and transfer to a casserole dish. Saute the onion and garlic in the pan until they are soft, add tomato puree, wine, bay leaf, cinnamon stick, salt and pepper, and brown sugar. Bring to the boil and pour over the meat in the casserole.
2. Cook in a moderate oven for 45 minutes. Add the prepared onions and sprinkle the currants on top. Cover and cook for a further 1 1/2 hours or until the meat and onions are tender.