Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 pound round roast -- trimmed, cut into
-- 1" cubes
3 small onions -- peeled, quartered
1 garlic clove
2/3 cup dry red wine
1 cup beef stock -- low sodium
3 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt -- or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper -- fresh ground
2 cups cooked pasta -- elbow macaroni
2 cups baby carrots
2 cups green beans |
Preparation:
Preheat the oven to 350 degrees. In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta. Cover the casserole and transfer it to the oven. Bake until the beef is tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix lightly.
Comments: In many ways, this is similar to the all-American classic beef stew, but only up to that point. Here, sweet spices add a haunting flavour that makes the stew distinctly and deliciously Greek in character. |
