This wonderful beef stew is another treasure of the Greeks. Like the Parthenon, it stands majestic among stews; rich in flavor with a delightful, aromatic taste.
- olive oil or butter for browning meat and onions
- 3 pounds beef chuck or top round; cut in 2" cubes
- 3 cloves garlic; chopped
- 3 bay leaves
- 1 cinnamon stick; broken in half, 2" long
- 1 teaspoon ground allspice
- 3/4 Cup tomato paste
- 1 Cup water
- 1 1/2 Cups full-bodied red wine
- 3 pounds small white onions; peeled
- In a Dutch oven over high heat, warm oil. Add beef and brown well on all sides. Add garlic, bay leaves, cinnamon, and allspice; stir well. Dilute tomato paste in the water and add to Dutch oven with wine.
- Bring to a boil, reduce heat to very low, cover, and simmer gently until meat is tender (2 to 2 1/2 hours). Add water as needed to keep meat immersed in liquid at all times. Pan juices should be very thick when meat is done.
- About 40 minutes before meat is done, heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown on all sides (about 10 minutes).
- With a slotted utensil remove to paper towels to drain briefly. Add onions to Dutch oven and simmer until meat is done.
Transfer stew to a large bowl to serve.
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