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.



Thumbnail Photo by dbgg1979/CC BY