Stefado (greek Beef Stew With Small Onions)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 lbs chuck roast, cut into chunks
• 4 tablespoons olive oil
• 1 teaspoon sugar
• 2 cups pearl onions, peeled
• 1 (6 ounce) can tomato paste
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 3 cloves garlic, chopped
• 1/2 teaspoon dill seed
• 1 bay leaf
• 1 small cinnamon stick
• 3/4 teaspoon crushed dried rosemary
• salt and pepper

Recipe

• 1 brown beef cubs in olive oil in a large dutch oven.
• 2 remove and set aside.
• 3 mix sugar into the drippings and add the onions, cooking until golden.
• 4 return beef to the pot.
• 5 mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
• 6 place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
• 7 cover and simmer for 2 to 3 hours or until tender (i usually have to add about a cup of water about halfway through).
• 8 season with salt and pepper to taste.
• 9 alternatively, you can bake this at 275 degrees f in your oven; adjust times accordingly, if needed.