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Beef Stifado

 

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2 1/2 lb Lean stewing beef

3 tb Butter

1 cn (1 lb) small onions

1 tb Brown sugar

1/2 c Dry white wine

1/2 c Water

3 tb Tomato paste

1/4 c Red wine vinegar

1 ts Mixed pickling spices

4 Whole cloves

3 Buds garlic, minced

Salt and pepper to taste 1 pk (12 oz) frozen tiny peas

SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown meat. Transfer to crockery pot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins. Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew. Round out the Aegean munu with pilaff, & salad w/feta cheese.

 

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