Stefado (Greek Beef Stew with Small Onions)
photo by PalatablePastime
- Ready In:
- 3hrs 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1360.77 g chuck roast, cut into chunks
- 59.16 ml olive oil
- 4.92 ml white sugar
- 473.18 ml white pearl onions, peeled
- 170.09 g can tomato paste
- 118.29 ml red wine
- 118.29 ml red wine vinegar
- 3 clove garlic, chopped
- 2.46 ml dill seed
- 1 bay leaf
- 1 small cinnamon stick
- 3.69 ml crushed dried rosemary
- salt and pepper
directions
- Brown beef cubs in olive oil in a large Dutch oven.
- Remove and set aside.
- Mix sugar into the drippings and add the onions, cooking until golden.
- Return beef to the pot.
- Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
- Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
- Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
- Season with salt and pepper to taste.
- Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois