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.
No comments:
Post a Comment