Post by April B. on Feb 10, 2003 10:14:40 GMT -6
Greek BEEF AND ONION STEW (Stifado)
1 medium onion, chopped
2 cloves garlic, minced
3 T. olive oil
2 lb's. boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 C. dry red wine
2 T. red wine vinegar
1/2 tsp. salt
1/4 tsp. coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 oz.) can tomato sauce
1 1/2 lb. pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.
Note from April
This is very good I like adding Greek olives to this.
1 medium onion, chopped
2 cloves garlic, minced
3 T. olive oil
2 lb's. boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 C. dry red wine
2 T. red wine vinegar
1/2 tsp. salt
1/4 tsp. coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 oz.) can tomato sauce
1 1/2 lb. pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.
Note from April
This is very good I like adding Greek olives to this.