*  Exported from  MasterCook  *

                             Beef Stifado

Recipe By     : Lou Siebert Pappas
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Lean stewing beef
   3      tb            Butter
   1      lb            Can small onions
   1      tb            Brown sugar
     1/2  c             Dry white wine
     1/2  c             Water
   3      tb            Tomato paste
     1/4  c             Red wine vinegar
   1      ts            Mixed pickling spices
   4                    Whole cloves
   3      cl            Garlic -- minced
                        Salt & pepper -- to taste
  12      oz            Frozen tiny peas

Cut meat in 1" chunks. Melt butter in large frying pan; Brown meat.
Transfer to crockery pot. Stir drained onions and brown sugar into
frying pan. Cook over medium high heat, shaking pan, until glazed.
Transfer to crockery pot. Add wine, water, tomato paste, and vinegar
to frying pan. Stir to loosen drippings. Pour over meat and onions.
Place pickling spices and cloves in a tea ball or cheesecloth bag.
Add to pot. Season with garlic, salt, and pepper. Cover. Cook on LOW
for 8 hours. Thaw peas. Add the last 30 minutes of cooking. Cook down
juices until slightly reduced. Serve in ramekins.

Yield: 8 Servings

Note: Pickling spices and red wine vinegar punctuate this Greek stew.
Round out the Aegean menu with pilaf, & salad with feta cheese.

Recipe FROM: Extra Special Crockery Pot Recipes, 1989
 

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