Title: Greek Stew
Categories: Beef Greek
Yield: 6 Servings
| 3 | lb | Stew Meat, Chopped |
| 1 | | Clove Garlic, Diced |
| 5 | tb | Butter |
| 1 1/2 | c | Water |
| | | Salt |
| 1 | | Bay Leaf |
| | | Pepper |
| 2 | lb | White Onions |
| 1 | | Onion, Chopped |
| 1/2 | lb | Mushrooms, Sliced |
| 6 | oz | Tomato Paste |
| 3/4 | lb | Jack Cheese, Grated |
| 2 | tb | Red Wine Vinegar |
In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white onions and mushrooms.
Cover and simmer 1 more hour or until meat and onions are tender. Add
cheese, cover and cook 5 minutes, or until cheese melts.