| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Stew & croc, From intern |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Beef chuck; cut into 1" cubes |
| 3 |
sm |
Onions; peeled, quartered |
| 1 |
|
Garlic clove |
| 2/3 |
c |
Dry red wine |
| 1 |
c |
Beef stock or reduced-sodium canned broth |
| 3 |
tb |
Tomato paste |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Freshly-ground black pepper; or to taste |
| 2 |
c |
Cooked elbow macaroni |
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a large flameproof casserole, heat the olive oil over high heat. Add the
meat in batches and cook, turning occasionally, until browned on all sides,
6 to 8 minutes per batch. Return all the beef to the pan. Add the onions
and garlic to the pan and cook, stirring often, until the onions begin to
soften, about 5 minutes. Add the wine and stir up any browned bits from the
bottom of the pan. Add all the remaining ingredients except the pasta.
Cover the casserole and transfer it to the oven. Bake until the beef is
tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix
lightly. This recipe yields 4 to 6 servings.
NOTES : In many ways, this is similar to the all-American classic beef
stew, but only up to that point. Here, sweet spices add a haunting flavor
that makes the stew distinctly and deliciously Greek in character. >From
Pam: I used 2 Rib-eye steaks, cut-up. I would also recommend adding
another 1/2 cup or so of beef broth
Recipe by: One Pot Suppers by Pat Dailey
Posted to MC-Recipe Digest V1 #1030 by "creedenites"
<creedenites@sprintmail.com> on Jan 22, 1998
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