STIFADO (GREEK STEW) 3 lbs. lean beef, stew meat cut into 1 1/2 inch cubes Salt and freshly ground black pepper 1/2 c. butter 2 1/2 lbs. sm. onions, peeled 1 can (6 oz.) tomato paste 1/2 c. red table wine 2 tbsp. red wine vinegar 1 tbsp. brown sugar 1 clove garlic, minced or mashed 1 bay leaf 1 sm. cinnamon stick 1/2 tsp. whole cloves 1/4 tsp. ground cumin 2 tbsp. currants or raisins, optional
Season meat with salt and pepper. Melt butter in a Dutch oven or heavy kettle with cover. Add meat and coat with butter but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions with a plate (to hold them intact). Cover kettle and simmer 3 hours or until meat is very tender. (Do not stir). As you serve, stir sauce gently to blend. Makes 6 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
