Cut the meat into large cubes.
Place in a bowl and pour over the red wine until everything is well covered.
Add the cinnamon, cloves and bay leaves and leave to marinate, covered, in the fridge, preferably overnight.
Drain in a sieve and collect the wine.
Heat some oil in a pan or roasting tin. Fry the meat in batches to brown, then remove from the pan.
Fry the meat in batches.
Remove from the pan.
Plunge the tomatoes into boiling water, cool in cold water, then peel, quarter, deseed and dice.
Peel the shallots and garlic.
Saute both in a pan until softened. Add the tomatoes.
Add the meat.
Add the wine together with the spices.
Mix well, season with pepper, sugar and salt and simmer, covered, for 11/2 hours.
Stir occasionally and top up with water if necessary. Season to taste and serve garnished with fresh herbs.