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Eliopulos Stew

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains California 6 Servings

INGREDIENTS

2 tb Oil
3 lg Onions — thinly sliced
16 oz Canned tomatoes —
Undrained
1 c Dry red wine
6 oz Tomato paste
3 ts Brown sugar
1/4 c Dried currants
2 Bay leaves
3/4 ts Ground cinnamon — or to
Taste
3/4 ts Ground cumin
1 pn Ground cloves
4 1/4 lb Lean beef — cut into 1-inch
Cube
Salt and freshly ground
Pepper — to taste
1/2 lb Muenster or jack cheese —
Cut into 1/2" cubes
1 c Broken walnut pieces —
Toasted

INSTRUCTIONS

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.
2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.
3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30 minutes
of cooking so that excess liquid will evaporate.
4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F until
cheese melts (about 5 minutes).
* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer tape.
Label; freeze at 0 degrees F up to 3 months. To serve, remove foil and
cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to 60
minutes, until mixture is hot.
Recipe By     : the California Culinary Academy
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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