Greek Beef Stew

• 14 cup golden raisin
• 34 cup water
• salt & freshly ground black pepper
• 1 12 lbs boneless beef shank or 1 12 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 (28 ounce) can Italian plum tomatoes, drained, chopped
• 1 cinnamon stick (about 2-1/2 inches)
• 1 small lemon, zest of, julienned
• 2 tablespoons pine nuts
• 2 tablespoons chopped of fresh mint

1. Heat oven to 350 degrees.
2. Soak raisins in the water.
3. Salt and pepper beef.
4. Heat oil in Dutch oven over medium-high heat; saute beef in batches until browned on all sides, about 5 minutes.
5. Stir in honey.
6. Drain raisins, reserving liquid.
7. Add tomatoes, raisin liquid, cinnamon, and zest to beef.
8. Heat to boiling, scraping up browned bits on bottom of pan.
9. Bake covered 45 minutes.
10. Stir in raisins and bake until beef is tender, about 30 more minutes.
11. Stir in pine nuts and mint.

golden raisin, water, salt, beef shank, olive oil, honey, italian plum tomatoes, cinnamon, lemon, nuts, mint

Taken from www.food.com/recipe/greek-beef-stew-307841 (may not work)