Greek Stefado

Greek Stefado
6-8 servings
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2 medium to large onions, thinly sliced
1 stick butter
3 pounds lean stew meat, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 bay leaf
2 tablespoons currants
1 (6-ounce) can tomato paste
1/2 cup dry red wine, have some while you're cooking and the rest with dinner
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 large clove garlic, minced or mashed
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ground cloves
1/2 pound crumbled feta cheese or Monterey Jack, or domestic Muenster
3/4 cup walnut halves
1 small jar of sliced pimento stuffed olives (optional) I like them

In a heavy kettle, that is oven proof, saute' onion in butter until limp. Season meat generously with salt and pepper; add to kettle, and gently stir to coat each piece with onion mixture. Add bay leaf and currants. Stir together tomato paste, wine, vinegar, sugar, garlic, cinnamon, cumin, cloves and add to kettle. Cover and simmer until meat is very tender, at least 2 hours in the oven at 325 degrees. Stir to blend. Sprinkle with cheese and walnuts and olives, heat until cheese just softens.

Like most stew this is best made a day or two ahead of serving. Add the cheese, walnuts and olives after reheating.

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