Greek beef stew w/ macaroni

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 pounds Beef chuck; cut into 1\" cubes
3 smalls Onions; peeled, quartered
1 Garlic clove
⅔ cup Dry red wine
1 cup Beef stock or reduced-sodium canned broth
3 tablespoons Tomato paste
2 tablespoons Red wine vinegar
1 tablespoon Brown sugar
1 teaspoon Dried oregano
1 teaspoon Dried rosemary
1 teaspoon Salt; or to taste
¼ teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Freshly-ground black pepper; or to taste
2 cups Cooked elbow macaroni

Directions

Preheat the oven to 350 degrees.

In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta.

Cover the casserole and transfer it to the oven. Bake until the beef is tender, 1 to 1¼ hours, stirring several times. Add the macaroni and mix lightly. This recipe yields 4 to 6 servings.

NOTES : In many ways, this is similar to the all-American classic beef stew, but only up to that point. Here, sweet spices add a haunting flavor that makes the stew distinctly and deliciously Greek in character. >From Pam: I used 2 Rib-eye steaks, cut-up. I would also recommend adding another ½ cup or so of beef broth Recipe by: One Pot Suppers by Pat Dailey Posted to MC-Recipe Digest V1 #1030 by "creedenites" <creedenites@...> on Jan 22, 1998

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