| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Garlic, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Stew Meat Trimmed 1" cubes |
| 1/2 |
c |
Fresh Parsley, Chopped |
| 1 |
|
Bay Leaf |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
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 |
ts |
Dried Oregano, Crumbled |
| 1 |
ts |
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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