Step: 1/14

Cut the meat into large cubes.

Step: 2/14

Place in a bowl and pour over the red wine until everything is well covered.

Step: 3/14

Add the cinnamon, cloves and bay leaves and leave to marinate, covered, in the fridge, preferably overnight.

Step: 4/14

Drain in a sieve and collect the wine.

Step: 5/14

Heat some oil in a pan or roasting tin. Fry the meat in batches to brown, then remove from the pan.

Step: 6/14

Fry the meat in batches.

Step: 7/14

Remove from the pan.

Step: 8/14

Plunge the tomatoes into boiling water, cool in cold water, then peel, quarter, deseed and dice.

Step: 9/14

Peel the shallots and garlic.

Step: 10/14

Saute both in a pan until softened. Add the tomatoes.

Step: 11/14

Add the meat.

Step: 12/14

Add the wine together with the spices.

Step: 13/14

Mix well, season with pepper, sugar and salt and simmer, covered, for 11/2 hours.

Step: 14/14

Stir occasionally and top up with water if necessary. Season to taste and serve garnished with fresh herbs.