Greek Beef Stew
Source of Recipe
From "Southern Living The Southern Hospitality Cookbook" by Winifred Green Cheney
Recipe Introduction
Serves 6 to 8
List of Ingredients
2 lbs. boneless chuck or rump roast
1/2 cup olive oil
2 lbs. small onions
2 cloves garlic
2 tbls. red wine vinegar
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 bay leaves
1/4 tsp. freshly ground black pepper
1 tsp. salt
3 tbls. tomato paste
1/2 cup hot water Recipe
1. Trim as much fat from the beef roast as possible and cut meat into walnut-size pieces.
2. Pour olive oil into a large skillet or Dutch oven. Heat over medium high. When hot, add pieces of meat to brown. Turn meat as it sears so that it has a nice brown crust. Remove browned meat and set aside.
3. Wash onions and remove outer skin, but do not cut off navel end. Add to skillet and keep turning onions as they cook. When they turn a rosy color, put aside in a bowl.
4. Brown whole garlic quickly in hot oil. Return beef to the heavy pot. Add wine vinegar, red wine, bay leaves, pepper and salt. Dissolve the tomato paste in the � cup water and add paste and water to the pot.
5. Stir well and cover pot as soon as mixture comes to a simmer over low heat.
6. Do not stir again or peep. Shake pan if worried about the stew sticking to the bottom. After cooking 30 minutes add onions and bring to boil again; cover and simmer for 1 hour or longer until onions are tender.
7. If there is too much liquid, remove meat and onions and boil quickly to reduce liquid. Serve with cooked rice or potatoes
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