Stefado of Beef & Garlic
Yield
6 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
stewing beef
trimmed 1 inch cubes |
|
| 6 | ounces |
tomato paste
|
|
| ½ | cup |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
oregano
crumbled |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
red wine
dry vinegar |
*
|
| 1 | pound |
pearl onions
parboiled, peeled |
*
|
| 30 | each |
garlic cloves
parboiled, peeled |
|
| ½ | pound |
feta cheese
crumbled |
|
| 1 | cup |
walnuts
coarsely chopped |
|
| ½ | cup |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
stewing beef
trimmed 1 inch cubes |
|
| 173.4 | ml/g |
tomato paste
|
|
| 118 | ml |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
oregano
crumbled |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
red wine
dry vinegar |
*
|
| 453.6 | g |
pearl onions
parboiled, peeled |
*
|
| 3E+1 | each |
garlic cloves
parboiled, peeled |
|
| 226.8 | g |
feta cheese
crumbled |
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 118 | ml |
parsley leaves
fresh |
|
Directions
Preheat oven to 350℉ (180℃).
In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and ½ cup parsley.
Cover tightly and bake for 1½ 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.
