Yahni

Method

1. Pat 150 g of beef cubes thoroughly dry and season with salt and pepper. Heat 1 tbsp of olive oil in a heavy-based pot over medium-high heat until it shimmers, then brown the meat in a single layer for 6-8 minutes, turning, until deeply coloured on at least two sides. Lift the meat onto a plate.
2. Lower the heat to medium-low, add 120 g of sliced onion with a pinch of salt and cook for 8-10 minutes, scraping up the browned bits, until the onion is limp, sweet and pale gold. Stir in 2 cloves of chopped garlic and 1 tsp of tomato purée and cook for 1 minute more, until the purée darkens.
3. Pour in 50 ml of red wine, raise the heat and let it bubble for 2 minutes until the raw alcohol smell has gone and the pan is almost dry.