Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

From "International Beef Stews", Good Food Magazine, November 1986. This is nice served over orzo and with Retsina.

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Soak raisins in the water.
  3. Salt and pepper beef. Heat oil in Dutch oven over medium-high heat; saute beef in batches until browned on all sides, about 5 minutes. Stir in honey.
  4. Drain raisins, reserving liquid. Add tomatoes, raisin liquid, cinnamon, and zest to beef. Heat to boiling, scraping up browned bits on bottom of pan.
  5. Bake covered 45 minutes. Stir in raisins and bake until beef is tender, about 30 more minutes. Stir in pine nuts and mint.


Most Helpful

I might have used a little less honey. The raisins give it sweetness and was a little too much for my taste. I added a drained can of garbanzo beans after adding the tomatoes because I only had 1 pound of beef and it looked awful lonely swimming around in the broth. I would do it again. The beans were a good complement to the stew. I loved that the recipe was so easy to prepare and most ingredients were on hand. I will make this again.

chelley January 13, 2012

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