Stefado of Beef and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 lbs stew meat, trimmed 1 cubes |
1 (6 ounce) can tomato paste |
1/2 cup fresh parsley, chopped |
salt & pepper |
1 bay leaf |
1 teaspoon dried oregano, crumbled |
1 teaspoon cinnamon |
1 teaspoon cumin, ground |
1/2 teaspoon sugar |
1/2 cup dry white wine |
1/4 cup dry red wine vinegar |
1 lb white pearl onion, parboiled and peeled |
30 cloves garlic, parboiled and peeled |
1/2 lb feta cheese, crumbled |
1 cup walnuts, coarsely chopped |
1/2 cup fresh parsley, chopped. |
Directions:
1. Preheat oven to 350 degrees F.
2. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
3. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender.
4. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.
5. Skim off the fat.
6. Do not boil the sacue down; it should remain rather thin.
7. Ladle the stew into a deep platter.
8. Granish with feta, walnuts, and the remaining parsley.
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