Quick Pan Stifado with Beef and Peppers

Preheat the oven to 225 °C. Line a baking tray with baking paper.

Wash and cut the potatoes on a tray. Season with salt, black pepper and oil. Put the potatoes in the oven and roast for about 30 minutes.

Peel and chop the onion and garlic cloves. Rinse and slice the peppers. Chop the oregano.

Heat a pan with some oil. Add the beef strips and cook for 4-5 minutes, stirring occasionally.

Add the onions and peppers to the pan. Season with salt, black pepper, oregano, cinnamon, paprika, red wine vinegar and tomato puree. Continue frying for a few minutes.

Pour the crushed tomatoes into the pan, rinse the can with water and also add water to the pan. Bring to a boil and simmer for about 18-20 minutes. Add water if necessary.

Serve the stifado with roasted potatoes.