Traditional beef stifado

Heat the olive oil in a large casserole over medium-high heat. Add the beef and brown on all sides, about 5 minutes (brown in batches if necessary, so as not to overcrowd the pan). Remove the beef from the casserole and set aside.

Add the shallots and garlic to the casserole and cook until slightly soft and golden, about 3 to 5 minutes.

Add the beef back to the casserole, trying to get the beef to the bottom with most of the shallots on top. Add the passata, water and seasoning. Cover and reduce heat to medium-low. Simmer without stirring for 75 minutes, uncovering the last 15 minutes to ensure all excess water evaporates. (Shake the casserole occasionally to prevent sticking - but avoid stirring so the onions don't fall apart.)