Title: Stefado Of Beef And Garlic
Categories: Garlic, Meats, Main dish
Yield: 6 Servings
3 lb Stew meat; trimmed, 1" cubes
6 oz Can tomato paste
1/2 c Fresh parsley; chopped
Salt & pepper; to taste
1 Bay leaf
1 ts Dried oregano; crumbled
1 ts Cinnamon
1 ts Ground cumin
1/2 ts Sugar
1/2 c Dry white wine
1/4 c Dry red wine vinegar
1 lb Pearl onions *
30 cl Garlic *
1/2 lb Feta cheese; crumbled
1 c Walnuts; coarsely chopped
1/2 c Fresh parsley; chopped
* Pearl onions and garlic cloves should be parboiled and peeled.
Preheat oven to 350 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 sauce down; it should remain rather thin.
Ladle the stew into a deep platter. Granish with feta, walnuts, and
the remaining parsley.
