Beef Stifado Recipe

• 2 1/2 lb lean stewing beef
• 3 Tbsp. butter
• 1 can small onions (16 ounce.)
• 1 Tbsp. brown sugar
• 1/2 c. dry white wine
• 1/2 c. water
• 3 Tbsp. tomato paste
• 1/4 c. red wine vinegar
• 1 tsp mixed pickling spices
• 4 whl garlic cloves
• 3 x cloves garlic chopped salt and pepper to taste
• 1 pkt frzn tiny peas (12 ounce)

1. Cut meat in 1-inch chunks.
2. Heat butter in large frying pan; Brown meat.
3. Transfer to crockery pot.
4. Stir liquid removed onions and brown sugar into frying pan.
5. Cook over medium high heat, shaking pan, till glazed.
6. Transfer to crockery pot.
7. Add in 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 possibly cheesecloth bag.
11. Add in to pot.
12. Season with garlic, salt and pepper.
13. Cover.
14. Cook on LOW 8 hrs.
15. Thaw peas.
16. Add in the last half hour of cooking.
17. Cook down juices till slightly reduced.
18. Serve in ramekins.
19. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew.
20. Round out the Aegean menu with pilaf, & salad w/feta cheese.

lean stewing beef, butter, onions, brown sugar, white wine, water, tomato paste, red wine vinegar, garlic, garlic, tiny peas

Taken from cookeatshare.com/recipes/beef-stifado-82410 (may not work)