Greek Beef Stew

[Jaymes]

Greek Beef Stew

• 1/4 c olive oil
  
• 2 lb beef stew meat
  
• 2 lb white or yellow onions
  
• 1 c dry red wine
  
• 1 can tomatoes, undrained
  
• 3 T vinegar
  
• 2 tsp salt
  
• 1 stick cinnamon
  
• 4 whole cloves
  
• 1 tsp sugar
  

In Dutch Oven or stew pot, brown cubed stew meat in olive oil. Cut onions into quarters and add to pot. Break up canned tomatoes and add with juices to pot. Add all remaining ingredients. Simmer, covered, on low heat or in slow oven until beef is tender and all flavors are well combined.

(I'd suggest that you resist the urge to add all the usual "doctor it up" stuff - like celery, carrots, etc. - at least the first time you make it. Through the years, I tried adding everything you can think of and, to me anyway, it seemed to throw the flavors off and it wasn't as good.)

This is good served as a stew with a salad and crusty bread, or simmered down to thicken, and served over noodles.

Keywords: Main Dish, Beef, Crock Pot

( RG371 )