Add cinnamon, veg stock cube, cloves, nutmeg, bay leaves, Rosemary, tomato puree, salt and pepper to taste and stir for 5 minutes

Add chopped tomatoes and stir for 5 minutes

Add the ingredients to a casserole dish. If you have used fresh tomatoes you will need to add 1/4 pint of water but if you have used a tin of tomatoes you shouldn't need anymore liquid

Put the dish in the oven for 1 hour on GM 4 or 180c checking half way through to ensure it hasn't dried out

Meanwhile heat the other TBSP of oil in the pot you already used and fry off your shallots until they are soft and have a bit of colour

When your stifado has been in the oven for 1 hour take it out and taste it! If it is sharp and strongly tastes of the wine you can add 1TBSP of sugar. Add the shallots to the dish and return to the oven for another hour.

Remember to remove the bay leaves and cinnamon stick before serving