Dephi Greek Cuisine Beef Onion Stew “Stefado"
3 tablespoons butter
3 pounds boneless beef chuck (cut into 2" pieces)
1 cup red wine
2 cups tomato sauce
4 tablespoons tomato paste (dilute as directed)
1 cup hot water
3 tablespoons olive oil
3 pounds OSO SWEET ONIONS, peeled
2 tablespoons minced garlic
1 teaspoon ground cinnamon
Dash dried oregano
1 bay leaf , crushed
Salt and pepper to taste
1/4 teaspoon minced parsley
Melt butter in heavy casserole or dutch oven. Add meat and brown on both sides. Add 1/4 cup wine and simmer for a few minutes. Add tomato paste. Cover and simmer.
In a skillet in olive oil, brown onions. Transfer meat and all the rest or the ingredients into a dutch oven. Cover and simmer on low heat for an hour to hour and a half until meat is very tender. As the meat cooks, add rest of the wine. Sprinkle the rest of parsley on top.