Recipe - Beef Stifado

2 One half pound Lean stewing beef
3 tablespoon Butter
1 cn (1 lb) small onions
1 tablespoon Brown sugar
One half cup Dry white wine
One half cup Water
3 tablespoon Tomato paste
One fourth cup Red wine vinegar
1 teaspoon Mixed pickling spices
4 Whole cloves
3 Buds garlic, minced
Salt and pepper to taste
1 pack (12 oz) frozen tiny peas

SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
Cut meat in 1inch 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 8 hours. Thaw peas. Add the
last half hour of coking. Cook down juices until slightly reduced. Serve in
ramekins.
Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate
this Greek stew. Round out the Aegean munu with pilaff, & salad w/feta
cheese. SOURCE: Extra Special Crockery Pot

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini