Recipe - Salonica Beef Stew:

3 tablespoon Corn oil
1 One half pound Lean stewing beef, cut in
1inch cubes
2 cup Water
1 (6 oz).can tomato paste
3 tablespoon Cider vinegar
1 teaspoon Salt
1 Cinnamon (4inch) stick,
broken in 3 pieces
4 Whole cloves
1 pound Small white onions, peeled
2 cup Sliced celery
Hot cooked rice

Source: Jewish Western Bulletin, Aug. 23, l974

Heat corn oil in heavy deep saucepan or Dutch oven over medium heat. Add
meat, brown on all sides, turning frequently. Mix together water, tomato
paste, vinegar salt and pepper, in small pan. Bring to boil; add to meat.
Add cinnamon. Stick cloves into 1 onion and add. Cover, reduce heat and
simmer about 1 hour or until meat is almost tender. Add remaining onions
and celery, simmer about 30 minutes more, until meat and onions are tender.
Remove clove studded onion and cinnamon pieces. Serve over hot rice..
Posted to JEWISHFOOD digest V97 #094 by alotzkar@direct.ca (Al) on Mar 23,
1997