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  Added: Sep 18, 2007  •  Visited (218)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spiced Braised Beef & Onions
(Stifado)
What You Need:
  • 1/3 cup olive oil
  • 3 pounds lean boneless round or chuck beef, cut into 2-inch cubes
  • 1 quart water or beef stock
  • 1 can (6 ounces) tomato paste
  • ¼ cup red wine vinegar
  • ½ teaspoon cumin seeds
  • 1 four-inch piece of cinnamon stick
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • 2 pounds pearl onions
  • ¼ pound feta cheese cut in ½-inch cubes

  • How To Cook:
    1. Heat olive oil in a heavy skillet over moderate heat until smoking.

    2. Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.

    3. Transfer beef to a heavy 6-quart casserole.

    4. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beef s original skillet; bring to a boil.

    5. Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.

    6. Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1¼ hours.

    7. Meanwhile, peel onions and add to casserole at the end of 1¼ hours; cover and cook 30 minutes longer, or until beef and onions are tender.

    8. Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.

    9. Taste to correct seasonings. Serve directly from casserole.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Onion
    Dish » Stew



     




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