* 2 tablespoons Olive oil
* 800 g braising steak
* 12 Shallots, peeled
* 250 ml Red wine
* 250 g baby Carrots, scrubbed and trimmed
* 2 teaspoons Ground allspice
* a good pinch of ground cinnamon
* 2 large (400 g) cans tinned Tomatoes, chopped
* 3 Cloves garlic, peeled and crushed

===Method===
* In a large oven proof dish, heat the Olive oil and Brown the Meat for 5 minutes, remove and reserve. Do this in small batches or you will just end up with Boiled Meat.
* Add the Shallots to the pan and sauté for 4 minutes to colour
* Return the Beef to the dish and Deglaze the pan with the Wine and a wooden spatula
* Add the remaining ingredients and mix well
* So there is a really good seal, cover with tin-foil then replace the lid
* Place in the oven and slow-cook for 3½ hours

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