Greek Beef Stew

Another favorite company dish is Greek Beef Stew. I often do a completely Greek meal beginning with Dolmas as an appetizer, the stew, a Greek Tossed Salad and Baklava for Dessert.

Greek Beef Stew

4 Tbsp. olive oil

3 lb. boneless beef chuck, cut into 2" cubes

1 cup Burgundy

1 cup beef broth

1 - 6 oz. can tomato paste

l/4 cup red wine vinegar

2 Tbsp. firmly packed light brown sugar

1 tsp. cumin

1 clove garlic, minced

1/2 tsp. allspice

1 bay leaf

Salt and Pepper

20 small white onions

1/2 lb. fresh mushrooms, trimmed and quartered

Place heavy Dutch Oven over moderate heat and add olive oil. When heated, add the meat and toss to coat but do not brown. Add the wine, broth, tomato paste, vinegar, sugar and spices. Bring to a boil Lower heat and simmer, covered for about 1 hour 30 minutes. In a saucepan, boil water, and blanch onions for one minute. Drain and peel. Add onions to the stew and simmer another 30 minutes. In a skillet, sauté mushrooms in 3 Tbsp. oil or butter for about 3 minutes. Add mushrooms to the stew. Remove bay leaf. Test beef for tenderness and when done, transfer to a heated serving dish. Serves 6 - 8. If I'm having a large crowd I serve the Party Pilaf with this. The family likes to sop up the wonderful gravy with French Bread.