Stefado of beef and garlic
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Stew Meat Trimmed 1\" cubes |
| 6 | ounces | (1 cn) Tomato Paste |
| ½ | cup | Fresh Parsley, Chopped |
| 1 | x | Salt & Pepper To Taste |
| 1 | each | Bay Leaf |
| 1 | teaspoon | Dried Oregano, Crumbled |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ground Cumin |
| ½ | teaspoon | Sugar |
| ½ | cup | Dry White Wine |
| ¼ | cup | Dry Red Wine Vinegar |
| 1 | pounds | Pearl Onions * |
| 30 | eaches | Cloves Garlic * |
| ½ | pounds | Feta Cheese, Crumbled |
| 1 | cup | Walnuts, Coarsely Chopped |
| ½ | cup | Fresh Parsley, Chopped. |
Directions
* Pearl onions and garlic cloves should be parboiled and peeled.
~------------------------------------------------------ ~----------------- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and ½ cup parsley. Cover tightly and bake for 1½ 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 sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley.
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