Put the oil and crushed garlic cloves in a cast iron pan. Add the cubed meat to the pot. Brown the surface of the meat. Season with pepper and salt.

Add the crushed tomatoes, vinegar and remaining spices. Wait for the stew to boil. Add the larger onions in chunks. Add enough water to just cover the ingredients. Simmer gently for a couple of hours under a lid.

Peel the small onions and leave them whole. Add them into the pot. Simmer for another 30 minutes. Season to taste.

The idea of the Stifado is that the liquid in the pot precipitates without a large saucepan and the meat cooks very tender.

Let the Stifado cook for a while on the table under the lid and enjoy with pleasure!