Stefado (Greek Beef Stew with Small Onions)

Recipe by EdsGirlAngie
READY IN: 3hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown beef cubs in olive oil in a large Dutch oven.
  • Remove and set aside.
  • Mix sugar into the drippings and add the onions, cooking until golden.
  • Return beef to the pot.
  • Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
  • Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
  • Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
  • Season with salt and pepper to taste.
  • Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
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