Greek Stew Recipe

Directions:

1. Heat the butter and 3 TB olive oil in a large, heavy Dutch oven and add the stew meat. Brown very well on all sides - cook in batches if need be. Add 1/2 of the wine and simmer for five minutes. Stir in the tomatoes, tomato paste, and hot water. Cover and simmer 10 minutes.
2. Meanwhile, heat the other 3 TB of oil in a skillet and cook the onions and garlic about 10 minutes, until lightly browned. Add to the stew mixture. Add cinnamon, oregano, salt, and pepper. Add the rest of the wine. Cover and simmer until meat is very tender, about 1 1/2 to 2 hours. Garnish with parsley.