Greek beef stew w/ macaroni
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | pounds | Beef chuck; cut into 1\" cubes |
| 3 | smalls | Onions; peeled, quartered |
| 1 | Garlic clove | |
| ⅔ | cup | Dry red wine |
| 1 | cup | Beef stock or reduced-sodium canned broth |
| 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 |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Freshly-ground black pepper; or to taste |
| 2 | cups | Cooked elbow macaroni |
Directions
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 1¼ hours, stirring several times. Add the macaroni and mix lightly. This recipe yields 4 to 6 servings.
NOTES : 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 flavor that makes the stew distinctly and deliciously Greek in character. >From Pam: I used 2 Rib-eye steaks, cut-up. I would also recommend adding another ½ cup or so of beef broth Recipe by: One Pot Suppers by Pat Dailey Posted to MC-Recipe Digest V1 #1030 by "creedenites" <creedenites@...> on Jan 22, 1998