Greek Beef Stew

Served with pita

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 300°. Sprinkle beef with 1/2 teaspoon salt and pepper. Set aside

Step 2

cook onions, oil, sugar and remaining half teaspoon salt in large Dutch oven over medium high heat until onions are softened and deeply Browned, 10-12 minutes. Add tomato paste, garlic, cumin and allspice, and cook until fragrant, about one minute. Add tomatoes and cook until tomatoes breakdown and the mixture is darkened and thick, about 5 minutes.

Step 3

Add broth, wine, Cinnamon Stick, Bay leaves and beef to pot, Scraping up any browned bits. Increase heat to high and bring to simmer. Transfer to oven and Cook uncovered for one hour.

Step 4

Remove pot from oven and stir to redistribute beef. Return pot to oven and continue to cook uncovered until meat is tender, 1 1/2 to two hours longer.

Step 5

Discard cinnamon stick and Bay leaves. Using wide, shallow spoon skin, excess fat from surface of Stew. Stir in parsley. Serve, sprinkled with Feta cheese.