Athenian Stifatho

• 3 lb. beef or lamb stew meat
• 3 Tbsp. butter
• 4 cloves garlic, minced
• salt and pepper to taste
• 2 tsp. pickling spice
• 1 bay leaf
• 1 stick cinnamon
• 1 c. dry red wine
• 8 oz. can tomato sauce
• 1/4 c. red wine vinegar
• 1 Tbsp. brown sugar
• 2 lb. small onions
• finely chopped parsley

1. Brown chunks of meat in butter.
2. Add garlic and season with salt and pepper.
3. Tie pickling spice, bay leaf and cinnamon stick in cheesecloth and add to meat.
4. Pour in wine, tomato sauce, vinegar and sugar.
5. Cover and simmer 1 hour.
6. Peel and cut a small cross in the root end of each onion.
7. Add to stew and simmer 30 minutes or until meat is tender.
8. Sprinkle with parsley.
9. Serve with rice or potatoes and a Greek salad.

beef, butter, garlic, salt, pickling spice, bay leaf, cinnamon, red wine, tomato sauce, red wine vinegar, brown sugar, onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819632 (may not work)