Recipe - Greek Beef Stew W Macaroni

2 tablespoon Olive oil
2 pound Beef chuck; cut into 1"
cubes
3 small Onions; peeled, quartered
1 Garlic clove
2/3 cup Dry red wine
1 cup Beef stock or reducedsodium
canned broth
3 tablespoon Tomato paste
2 tablespoon Red wine vinegar
1 tablespoon Brown sugar
1 teaspoon Dried oregano
1 teaspoon Dried rosemary
1 teaspoon Salt; or to taste
One fourth teaspoon Cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Freshlyground black pepper;
or to taste
2 cup Cooked elbow macaroni

Preheat the oven to 350 degrees.

In a large flameproof casserole, heat the olive oil over high heat. Add the
meat in batches and cook, turning occasionally, until browned on all sides,
6 to 8 minutes per batch. Return all the beef to the pan. Add the onions
and garlic to the pan and cook, stirring often, until the onions begin to
soften, about 5 minutes. Add the wine and stir up any browned bits from the
bottom of the pan. Add all the remaining ingredients except the pasta.

Cover the casserole and transfer it to the oven. Bake until the beef is
tender, 1 to 1 One fourth hours, stirring several times. Add the macaroni and mix
lightly. This recipe yields 4 to 6 servings.

NOTES : In many ways, this is similar to the allAmerican classic beef
stew, but only up to that point. Here, sweet spices add a haunting flavor
that makes the stew distinctly and deliciously Greek in character. From
Pam: I used 2 Ribeye steaks, cutup. I would also recommend adding
another One half cup or so of beef broth
Recipe by: One Pot Suppers by Pat Dailey

Posted to MCRecipe Digest V1 #1030 by "creedenites"
creedenites@sprintmail.com on Jan 22, 1998