Beef Stifado

• 2 1/2 pounds stewing beef lean
• 3 tablespoons butter
• 16 ounces onions pearl, drained, 1 can
• 1 tablespoon brown sugar
• 1/2 cup white wine dry
• 1/2 cup water
• 3 tablespoons tomato paste
• 1/4 cup red wine vinegar
• 1 teaspoon pickling spices
• 4 whole cloves
• 3 cloves garlic minced
• 1 x salt and black pepper to taste
• 12 ounces green peas frozen tiny

1. Cut meat in 1-inch chunks.
2. Melt butter in large frying pan, brown meat.
3. Transfer to crockery pot.
4. stir drained onions and brown sugar into frying pan.
5. Cook over medium high heat, shaking pan, until glazed.
6. Transfer to crockery pot.
7. Add wine, water, tomato paste and vinegar to frying pan.
8. Stir to loosen drippings.
9. Pour over meat and onions.
10. Place pickling spices and cloves in a tea ball or cheesecloth bag.
11. Add to pot.
12. Season with garlic, salt and pepper.
13. Cover.
14. Cook on low 8 hours.
15. Thaw peas.
16. Add the last half hour of cooking.
17. Cook down juices until slightly reduced.
18. Serve in ramekins.
19. makes 8 servings.
20. note: pickling spices and red wine vinegar punctuate this greek stew.
21. Round out the menu with pilaff, and salad with feta cheese.

stewing beef lean, butter, onions pearl, brown sugar, white wine, water, tomato paste, red wine vinegar, pickling spices, cloves, garlic, salt, green peas

Taken from recipeland.com/recipe/v/beef-stifado-4892 (may not work)