| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Garlic, Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 3 | lb | Stew Meat Trimmed 1" cubes |
| 1/2 | c | Fresh Parsley, Chopped |
| 1 | Bay Leaf | |
| 1 | t | Cinnamon |
| 1/2 | t | Sugar |
| 1/4 | c | Dry Red Wine Vinegar |
| 30 | Cloves Garlic * | |
| 1 | c | Walnuts, Coarsely Chopped |
| 6 | oz | 1 cn Tomato Paste |
| Salt & Pepper To Taste | ||
| 1 | t | Dried Oregano, Crumbled |
| 1 | t | Ground Cumin |
| 1/2 | c | Dry White Wine |
| 1 | lb | Pearl Onions * |
| 1/2 | lb | Feta Cheese, Crumbled |
| 1/2 | c | Fresh Parsley, Chopped. |
INSTRUCTIONS
Pearl onions and garlic cloves should be parboiled and peeled. Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 880
Calories From Fat: 551
Total Fat: 62.2g
Cholesterol: 210.5mg
Sodium: 756mg
Potassium: 669.6mg
Carbohydrates: 15.8g
Fiber: 3.4g
Sugar: 2.8g
Protein: 60.5g