Title: Stefado of Beef and Garlic
Categories: Garlic Meat Main
Yield: 6 Servings
| 3 | lb | Stew Meat Trimmed 1" cubes |
| 6 | oz | (1 cn) Tomato Paste |
| 1/2 | c | Fresh Parsley, Chopped |
| | | Salt & Pepper To Taste |
| 1 | | Bay Leaf |
| 1 | ts | Dried Oregano, Crumbled |
| 1 | ts | Cinnamon |
| 1 | ts | Ground Cumin |
| 1/2 | ts | Sugar |
| 1/2 | c | Dry White Wine |
| 1/4 | c | Dry Red Wine Vinegar |
| 1 | lb | Pearl Onions * |
| 30 | | Cloves Garlic * |
| 1/2 | lb | Feta Cheese, Crumbled |
| 1 | c | Walnuts, Coarsely Chopped |
| 1/2 | c | Fresh Parsley, Chopped. |
* Pearl onions and garlic cloves should be parboiled and peeled.
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Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine
all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover
tightly and bake for 1 1/2 hours or more, until the meat is very tender.
Lower the oven temperature during this time, so that the contents of the
pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue
down; it should remain rather thin. Ladle the stew into a deep platter.
Granish with feta, walnuts, and the remaining parsley.