Recipe for cooking beef and onion stew (stifado)
Recipes from Greece :: Greek Main Dish Meats
1 med. onion, chopped
2 cloves garlic, minced
3 Tbsp. olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-in. cubes
1/2 c. dry red wine
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over med. heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on every side, about 25 mins.; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 mins.
Add white onions. Cover and simmer until beef and white onions are tender, about 1/2 an hour. Remove bay leaf and cinnamon. Garnish with cheese.
