Greek-Jewish Red Wine Beef Casserole

In Greece this wonderfully spiced dish is always eaten with crusty country bread to soak up every last spoonful of the sauce. It is generally cooked on top of the cooker, but I find it is easier to regulate the heat in the oven, where the dish also needs less attention. The meat must be cooked very gently so that it becomes meltingly tender in a rich dark-brown sauce and the shallots or onions stay whole.