Recipe - Stefado (Beef Braised With Onions)

1 pound Stewing meat; cut in cubes
(up to 2)
Salt and pepper to taste
1 tablespoon Olive oil
1 Onion; minced
3 Cloves; garlic, finely
chopped
4 tablespoon Dry red wine
4 cup Boiling water1
tablespoon Bay leaf; crumbled
3 pound Small onions (can use
scallions)

SAUCE
1 tablespoon Flour
One fourth cup Water
1 cup Canned tomatoes
One half cup Tomato sauce
1 teaspoon Salt
One fourth teaspoon Pepper
4 Bay leaves
One half cup Dry red wine

TNT Honored Author Arlene Luskin arlene@tidalwave.net

BEV GOURNELOS

Wash meat; sprinkle with salt and pepper. Set aside. In a heavy skillet or
Dutch oven heat the oil and saute the onion and garlic until golden brown.
Add meat and brown on all sides. Add the wine, boiling water and bay
leaves. Cover and simmer for 23 hours. When done add scallions, wine,
garlic, small can tomato sauce. Continue to simmer. In another saucepan
combine the ingredients for the sauce, first making a paste of the flour
and water. Cook for 10 minutes, stirring occasionally.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 12, 1997