Stefado (Greek Stew)

• 2 lbs beef, cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 cup water
• 12 cup red wine
• 8 potatoes, peeled and cubed
• 1 lb carrot, sliced
• 1 (15 ounce) can green beans, drained
• 2 tablespoons raisins
• 1 (16 ounce) can stewed tomatoes
• 1 (4 ounce) can tomato paste
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon italian seasoning
• 12 teaspoon dill
• 12 teaspoon clove
• 12 teaspoon sage
• 14 teaspoon cumin
• 14 teaspoon celery salt
• 2 tablespoons flour

1. Heat oil in a Dutch oven.
2. Brown beef cubes in 2 batches, then saute chopped onion in same pan.
3. Add remaining ingredients except flour, mixing well.
4. Bring to boil, reduce heat to simmer, cover and let simmer for 2 hours.
5. Remove bay leaf.
6. Mix 2 tablespoons flour with 1/2 cup cold water.
7. Slowly stir this into stew, stirring well to thicken gravy.
8. Simmer 5 minutes more.

beef, onion, olive oil, water, red wine, potatoes, carrot, green beans, raisins, tomatoes, tomato paste, bay leaf, salt, pepper, italian seasoning, dill, clove, sage, cumin, celery salt, flour

Taken from www.food.com/recipe/stefado-greek-stew-425338 (may not work)