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Recipe Name: Stifado Difficulty: Easy
Source: Mom Serving Size: 4
Ethnicity: Mongrel Comments:
Base: Beef  
Course: Entree
Preparation Time: 10-20 Minutes

3 Pound(s) Stew Beef
1/2 Cup(s) butter
2 1/2 Pound(s) small onions peeled
6 Ounce(s) tomato paste
3/10 Cup(s) red wine
1/4 Teaspoon(s) ground cumin
1 Tablespoon(s) brown sugar
1 Tablespoon(s) minced garlic
1 Each(s) bay leaf
1 Each(s) small cinnamon stick
1/2 Teaspoon(s) whole cloves
2 Tablespoon(s) or more, raisins
2 Tablespoon(s) red wine vinegar
Mix tomato paste, wine, vinegar, cumin, and sugar together in a small bowl. Set aside. Season meat with salt and pepper. Melt butter in large dutch oven over medium head. Add meat and coat with butter, but do not brown. Put onions atop meat. Pour sauce over onions and meat. Add other spices and raisins. Place a plate over the onions to keep them in place. Cover and simmer wicked low for three hours. DO NOT STIR. As you serve, stir sauce gently to blend.

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