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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 810 |
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We always serve this aromatic stew with pita bread that's been toasted in olive oil in a pan on the stove. Wonderful. Ingredients:
1/4 cup butter plus 3 tb olive oil |
3 lb. extra-lean stew beef |
1 1/2 cup dry red wine, divided |
1 - 15oz. can chopped tomatoes with garlic |
1 - 6 oz. tomato paste |
1 1/4 cup hot tap water |
3 tb olive oil |
3 med. onions, chopped |
6 cloves garlic, chopped |
1 tsp. (plus to taste) ground cinnamon |
1/2 tsp. (to taste) dried oregano |
salt and freshly ground pepper |
4 tb chopped fresh parsley, to garnish |
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.
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