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Stew, Greek Beef and Onion Stew




Source of Recipe


Gourmet Magazine


Recipe Introduction






Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1/2 cup vegetable oil

4 pounds beef chuck, cut into 1-1/2-inch pieces, patted dry

1-1/2 cups chopped onion

4 cloves garlic, minced

2 cups dry red wine

1 cup beef broth

1 (8-ounce) can tomato sauce

1/2 cup red-wine vinegar

2-1/2 tablespoons firmly packed dark brown sugar

1 (3-1/2-inch) cinnamon stick

1-1/2 teaspoon ground cumin

1 bay leaf

1 cup water

2 pounds small white onions, blanched in boiling water for 1 minute, drained and peeled

1/2 cup fresh parsley, chopped

Rice or mashed potatoes as an accompaniment


Recipe



1. In a kettle, heat the oil over moderately high heat until it is hot but not smoking; brown the chuck, in batches, transferring it as it is browned to a bowl. Pour off all but 1 tablespoon fat from the kettle.

2. Add the chopped onion and cook over moderate heat, stirring occasionally, until golden. Add the garlic and cook the mixture, stirring, for 30 seconds. Add the wine, broth, tomato sauce, vinegar, brown sugar, cinnamon stick, cumin, bay leaf, 1 cup water and the chuck with any juices accumulated in the bowl.

3. Bring the liquid to a boil and braise the mixture, covered, in a preheated 350° F. oven for 2 hours. Stir in the small onions and braise, covered, for 1 to 1-1/2 hours more, or until the onions are tender. Discard the bay leaf and the cinnamon stick, sprinkle the stew with parsley and serve it with the rice or mashed potatoes.

Serves 8