Mar. 11th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Cooper's Hawk

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Greek Beef Stew (Stifado)

2 Tbs (30 ml) olive oil
1 1/2 - 2 lbs (675-900 g) beef stew meat cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
1 large or 2 small onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine
1/2 cup (125 ml) beef or chicken stock
1/4 cup (60 ml) red wine vinegar
1 6-oz (170 g) can tomato paste
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 bay (laurel) leaf

Heat the oil in a large heavy pot over high heat and cook the
beef and onion until the beef is browned on all sides and the
onion is lightly browned around the edges, about 10 minutes.
Add the remaining ingredients and bring to a boil. Reduce the
heat and simmer covered until the beef is tender, about 90
minutes. Serves 4 to 6.

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