Greek beef stew

Recipe from: 6/30/1993 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 2
    kg
    well-hung beef chuck or topside
  • 60
    ml
    olive oil
  • 115
    g
    tomato paste
  • 60
    ml
    red wine vinegar
  • 500
    ml
    dry red wine
  • 500
    ml
    beef stock
  • 20
    ml
    brown sugar
  • 15
    ml
    ground cumin
  • 5
    ml
    ground allspice
  • 2
    cloves garlic, crushed
  • 1
    bay leaf
  • salt and milled black pepper
  • 18
    small white onions, blanched
  • 300
    g
    fresh button mushrooms, halved and lightly fried
 

Method

 
Place meat, cut into 3 cm cubes, in a large pan or ovenproof casserole dish and sauté in oil until well coated. Add remaining ingredients, except onions and mushrooms. Bring to boil, lower heat and simmer very gently for 1 1/4 to 1 1/2 hours. Add onions and continue cooking for another 30 minutes, then stir in mushrooms. If there is alot of very thin gravy, use a slotted spoon to transfer meat and vegetables to a serving dish and boil gravy rapidly to reduce. Add to meat and vegetables in serving dish and serve with wholewheat sesame triangles. TOTAL KILOJOULE COUNT: 12 675 kJ (3 030 Cal). A portion: 2 110 kJ (505 Cal).
 

Read more on: stew  |  beef
 

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