3 Tbsp. olive oil
2-3 lbs. lean (chuck) beef, cut into 1-inch cubes
2 lbs small white onions
2 cloves garlic, chopped
3 oz. tomato paste
2 bay leaves
5-6 whole allspice (optional)
1-2 Tbsp wine vinegar
salt and pepper, to taste
water
Brown meat in oil. Add the rest of the ingredients and enough water to cover. Bring to a boil, cover tightly, and simmer for 1.5-2 hours or until meat and onions are cooked.
(Boiling the onions whole for ~3 min, speeds up the peeling.)
From the Art of Greek Cookery.