Using a whole joint for a beef stifado style dish?

[Raera]

Hi. I am entertaining guests and preparing a Greek style menu.
Usually I would serve a leg of lamb whole, kleftiko style but one of my guests doesn't like lamb.
All the beef stifado recipes I can find are for cubed beef. Has anyone done this but using a slow cooked beef joint? My butcher will cut me a joint size piece of braising steak.
Good idea or not?
Many thanks

You mean cooking the joint whole, & then taking the meat off the bone at the end? Yes you could, but it'll take longer, & you're probably best to add the button onions etc later on as they'll disintegrate otherwise. Plus you'll need to keep topping up the liquid.

Thanks for your reply. I meant a large piece of braising steak uncut but it doesn't have a bone (not shin)

Is there a particular reason why? I can see that you'd want to cook a whole joint on the bone, as the bone adds flavour. But without the bone, you might as well just cube the meat first?