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Beef Onion Stew
(Stefado)
What You Need:
  • 3 tablespoons butter
  • 3 pounds boneless beef chuck, cut into 2-inch pieces
  • 1 cup red wine
  • 2 cups tomato sauce
  • 4 tablespoons tomato paste
  • 1 cup hot water
  • 3 tablespoons olive oil
  • 3 pounds small white onions, peeled
  • 2 tablespoons minced garlic
  • 1 teaspoon ground cinnamon
  • Dash of dried oregano
  • 1 bay leaf, crushed
  • Salt and pepper to taste
  • ¼ cup minced parsley
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    How To Cook:
    1. Melt butter in a heavy casserole or Dutch oven; add meat and brown on all sides. Add ¼ cup wine and simmer for a few minutes.

    2. Add tomato sauce and tomato paste diluted in the hot water. Cover and continue to simmer.

    3. In a skillet, heat olive oil. Add onions and brown. Transfer to the meat, along with garlic, cinnamon, oregano, bay leaf, salt, and pepper.

    4. Cover and simmer over very low heat for 1 to 1½ hours, or until meat is very tender. As the meat cooks, gradually add remaining wine.

    5. Sprinkle with parsley before serving.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Tomatoes
    Dish » Stew
    Organic Food
    Kosher Food
    Dairy & Pasta
    Fruits & Vegetables
    Meat & Poultry
    Fish & Seafood
     


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