Heat the oil in a large pan and brown the meat, cook stirring until browned all side.

Slowly pour the vinegar over it and when the steam subsides, add the wine.

Then add all the remaining ingredients except the onions and sugar, cover and cook slowly for 1 hour or until the meat is tender.

Heat up some oil and add the onions, sautee them gently for around 15 minutes shaking and turning them until lightly brown.

Sprinkle the sugar on top of the onions, cover and cook slowly for 30 minutes or until soft.

Mix with the beef and heat it all together until warmed through.

Garnish with chopped parsley or oregano before serving.

Serve with boiled small new potatoes, crusty bread or rice.