|
| |
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
|
|
| |
|
|
|
| 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.
|
|
|
|
|
|
|
|
