Recipe Details

Summary

Name: Beef And Onion Stew (stifado)

Category: Greece

1 medium onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes

1/2 cup dry red wine

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/4 teaspoon coarsely−ground pepper

1 bay leaf

1 stick cinnamon

1 (8 ounce) can tomato sauce

1 1/2 pound pearl onions, peeled

Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender;

remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated

and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir

in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1

hour and 15 minutes.

Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.

Remove bay leaf and cinnamon. Garnish with cheese.