Side Pannel
Stefado of Beef and Garlic
Stefado of Beef and Garlic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- 3 lb Stew Meat Trimmed 1" cubes
- 1/2 c Fresh Parsley, Chopped
- 1 Bay Leaf
- 1 ts Cinnamon
- 1/2 ts Sugar
- 1/4 c Dry Red Wine Vinegar
- 30 Cloves Garlic *
- 1 c Walnuts, Coarsely Chopped
- 6 oz (1 cn) Tomato Paste
- Salt & Pepper To Taste
- 1 ts Dried Oregano, Crumbled
- 1 ts Ground Cumin
- 1/2 c Dry White Wine
- 1 lb Pearl Onions *
- 1/2 lb Feta Cheese, Crumbled
- 1/2 c Fresh Parsley, Chopped.
Directions
* Pearl onions and garlic cloves should be parboiled and peeled.
Preheat oven to 350 degrees F. In a heavy pot that can be covered,
combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
Cover tightly and bake for 1 1/2 hours or more, until the meat is very
tender. Lower the oven temperature during this time, so that the contents
of the pot remain at a gentle simmer. Skim off the fat. Do not boil the
sacue down; it should remain rather thin. Ladle the stew into a deep
platter. Granish with feta, walnuts, and the remaining parsley.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
Preheat oven to 350 degrees F. In a heavy pot that can be covered,
combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
Cover tightly and bake for 1 1/2 hours or more, until the meat is very
tender. Lower the oven temperature during this time, so that the contents
of the pot remain at a gentle simmer. Skim off the fat. Do not boil the
sacue down; it should remain rather thin. Ladle the stew into a deep
platter. Granish with feta, walnuts, and the remaining parsley.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
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