Greek Beef Stew
(from castro15’s recipe box)
Serve with oven-roasted potatoes and sprinkle with feta
Categories: Soup
Ingredients
- 1/2 cup olive oil
- 3 lb. beef chuck, cut into 2-inch cubes
- Salt and black pepper
- 2 large onions, chopped
- 6 garlic cloves, minced
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 3 cups dry red wine
- 10 fresh or canned plum tomatoes, peeled, seeded and chopped, or 3 cups canned tomato puree
- 2 bay leaves
- 2 lbs. pearl onions, unpeeled
- 3/4 cup dried currants
Directions
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Combine 1 tsp of the cinnamon. 1/2 tsp of the cloves and 1 cup of the red wine in a large, deep bowl. Add the beef, cover and refrigerate overnight, turning the beef occasionally. Drain, reserving the marinade, and dry the meat well before browning.
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Warm 1/4 cup of the oil in a frying pan over high heat. Sprinkle the meat with salt and pepper to taste and brown on all sides, 10 to 15 minutes. Set aside.
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In a large, heavy pot warm the remaining 1/4 cup oil over medium heat. Add the chopped onions and saute until tender and translucent, 10 to 15 minutes. Add the garlic, cinnamon and cloves and cook for a few more minutes. Add the browned beef cubes, wine, tomatoes or tomato puree and bay leaves (and the reserved marinade, if you have it) and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours.
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Once the meat is cooking, peel the pearl onions. Add the onions and currants to the stew during the last 45 minutes of cooking. Taste and adjust the seasoning just before serving.