Stefado of beef & garlic
Yield: 6 Servings
Ingredients:
- 3 lb Stew Meat Trimmed 1" cubes
- 1/2 c Fresh Parsley Chopped
- 1 Bay Leaf
- 1 ts Cinnamon
- 1/2 ts Sugar
- 1/4 c Dry Red Wine Vinegar
- 30 Cloves Garlic *
- 1 c Walnuts Coarsely Chopped
- 6 oz (1 cn) Tomato Paste Salt & Pepper To Taste
- 1 ts Dried Oregano Crumbled
- 1 ts Ground Cumin
- 1/2 c Dry White Wine
- 1 lb Pearl Onions *
- 1/2 lb Feta Cheese Crumbled
- 1/2 c Fresh Parsley
Instructions:
Chopped. * Pearl onions and garlic cloves should be parboiled and peeled. Preheat oven to 350 degrees F. In a heavy pot that can be covered combine all the ingredients except the feta walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 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.
