Simon Rimmer served up a tasty beef stifado with red wine and cherry tomatoes on Sunday Brunch.

The ingredients are: 800g large chunks chuck/braising steak, 350g baby onions or small shallots, 75g tomato puree, 24 cherry tomatoes, 6 whole cloves garlic, 200ml red wine, 1 cinnamon stick, 3 sprigs rosemary, 50ml red wine vinegar, 1 tsp grated nutmeg, 2 bay leaves, 1 tbsp dried oregano, 450ml strong beef stock and 100ml extra virgin olive oil.

To serve: a warm baguette stick.

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