Title: Beef Stifado
Categories: Meat
Yield: 8 Servings
| 2 1/2 | lb | Lean stewing beef |
| 3 | tb | Butter |
| 1 | cn | (1 lb) small onions |
| 1 | tb | Brown sugar |
| 1/2 | c | Dry white wine |
| 1/2 | c | Water |
| 3 | tb | Tomato paste |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Mixed pickling spices |
| 4 | | Whole cloves |
| 3 | | Buds garlic, minced |
| | | Salt and pepper to taste |
| 1 | pk | (12 oz) frozen tiny peas |
SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown meat.
Transfer to crockery pot.
Stir drained onions and brown sugar into frying pan.
Cook over medium high heat, shaking pan, until glazed. Transfer to
crockery pot. Add wine, water, tomato paste and vinegar to frying pan.
Stir to loosen drippings. Pour over meat and onions. Place pickling spices
and cloves in a tea ball or cheesecloth bag. Add to pot. Season with
garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the
last half hour of coking. Cook down juices until slightly reduced. Serve in
ramekins.
Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate
this Greek stew. Round out the Aegean munu with pilaff, & salad w/feta
cheese. SOURCE: Extra Special Crockery Pot