This is a succulent dish enjoyed in different variations from Greece to Italy, Spain and the Mediterranean basin. We use beef cheek or shoulder for its tenderness and flavor, but most cuts can be used as it is slow cooked in a rich tomato sauce with green olives. Hope you enjoy my variation of this delicious and hearty dish.
Add olive oil to large saucepan and bring to medium heat.
Add sliced onions, olives, guajillo peppers, garlic and beef. While stirring, fry until onions are tender.
Add tomato sauce, tomato paste and stir until incorporated. Then mix in all the spices and cover. Cook on low-medium heat (slight boil) for 60 minutes, occasionally stirring.