Stefado (Greek-Style Oven Beef Stew)
Yield
4 servingsPrep
30 minCook
2 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
beef chuck steak
boneless |
|
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
water
|
|
| ¼ | cup |
tomato paste
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | inchs |
cinnamon sticks
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
pearl onions
parboiled |
*
|
| 2 | ounces |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
beef chuck steak
boneless |
|
| 1E+1 | ml |
olive oil
|
|
| 473 | ml |
water
|
|
| 59 | ml |
tomato paste
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 2 | inchs |
cinnamon sticks
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cumin seeds
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
pearl onions
parboiled |
*
|
| 57.8 | ml/g |
feta cheese
crumbled |
|
Directions
On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes.
In 10-inch skillet heat oil over medium-high heat; add chuck and sauté for 5 minutes.
Transfer meat with slotted spoon to a 1½-quart casserole, reserving the pan drippings.
Preheat oven to 350℉ (180℃).
In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1½ hours.
Add onions, cover, and bake until meat is tender, about 30 minutes longer.
Remove and discard cinnamon stick.
Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes.
Makes 4 servings.
