Recipe - Eliopulos Stew

2 tablespoon Oil
3 lg Onions thinly cut or sliced up
16 ounce Canned tomatoes
Undrained
1 cup Dry red wine
6 ounce Tomato paste
3 teaspoon Brown sugar
One fourth cup Dried currants
2 Bay leaves
Three fourths teaspoon Ground cinnamon or to
Taste
Three fourths teaspoon Ground cumin
1 pn Ground cloves
4 One fourth pound Lean beef cut into 1inch
Cube
Salt and freshly ground
Pepper to taste
One half pound Muenster or jack cheese
Cut into 1/2" cubes
1 cup Broken walnut pieces
Toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
forktender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30 minutes
of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F until
cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwavesafe casserole or
individual serving dishes. Wrap in heavyduty foil; seal with freezer tape.
Label; freeze at 0 degrees F up to 3 months. To serve, remove foil and
cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heatandserve dishes. Wrap in heavyduty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to 60
minutes, until mixture is hot.

Recipe By : the California Culinary Academy

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip