Stefado of beef and garlic
Last updated 6/12/2012 12:55:49 AM. Recipe ID 17812. Report a problem with this recipe.
Title: Stefado of beef and garlic
Categories: Garlic, Meats, Main dish
Yield: 6 servings
3 lb Stew Meat Trimmed 1" cubes
1/2 c Fresh Parsley, Chopped
1 ea Bay Leaf
1 t Cinnamon
1/2 t Sugar
1/4 c Dry Red Wine Vinegar
30 ea Cloves Garlic *
1 c Walnuts, Coarsely Chopped
6 oz (1 cn) Tomato Paste
1 x Salt & Pepper To Taste
1 t Dried Oregano, Crumbled
1 t Ground Cumin
1/2 c Dry White Wine
1 lb Pearl Onions *
1/2 lb Feta Cheese, Crumbled
1/2 c Fresh Parsley, 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.
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