• Olive oil
  • 400 g boneless beef shoulder clod cut into cubes
  • 1 onion cut into cubes
  • 3 cloves of garlic
  • Salt to taste
  • Black pepper to taste
  • ½ cup dry red wine
  • 2 tablespoons tomato purée
  • 1¾ cups beef stock
  • ¼ bunch of parsley, chopped
  • Pita bread
  • Grated mozzarella cheese


  1. Add olive oil to a heated pot and fry the beef.
  2. Add the onion and garlic, and sauté well.
  3. Season with salt and pepper, add the red wine, and let the alcohol evaporate.
  4. Add the tomato purée and the beef stock. Place the lid and leave to cook for approximately 40 minutes or until the beef is very tender. Push down on the beef with a spoon to break it apart.
  5. Add the chopped parsley and leave to cool.
  6. Place a serving of stewed beef on the pita, add the mozzarella cheese, roll up, and bake at 360 °F for 10 minutes.
  7. Cut and serve with salad.