Pastitsada

Instructions

1. 1
   Heat olive oil in a large pot and brown the meat on all sides. Remove and set aside.
2. 2
   In the same pot, sauté pearl onions until golden, then add tomato paste and cook for 2 minutes.
3. 3
   Pour in red wine and tomatoes, add cinnamon, bay leaves, salt and pepper. Return meat to pot.
4. 4
   Cover and simmer for 90 minutes until meat is very tender, stirring occasionally.
5. 5
   In a separate pan, melt butter and whisk in flour to create a roux, cooking for 2 minutes.
6. 6
   Slowly add milk to the roux, stirring constantly until smooth and creamy.
7. 7
   Pour the béchamel sauce into the meat stew, stir well, and simmer for 10 more minutes.
8. 8
   Adjust seasoning and serve hot with crusty bread or pasta.