Greek Beef Stew

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Category : Meat

Recipe : Greek Beef Stew

Makes 4 servings

This fragrant, colorful stew should be cooked until the beef is meltingly tender; serve
it with boiled new potatoes or over your favorite pasta.

2 teaspoons vegetable oil
2 cups pearl onions
15 ounces boneless lean beef loin or round, cut into 2" cubes
1 1/2 cups canned tomato puree (no salt added)
2 fluid ounces (1/4 cup) dry red wine
1 tablespoon red wine vinegar
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary leaves, crumbled

In large nonstick skillet, heat 1 teaspoon of the oil; add onions. Cook over medium
heat, stirring frequently, 8-10 minutes, until onions are golden brown. Remove
onions from skillet; set aside.
In same skillet, heat remaining 1 teaspoon oil; add beef. Cook over medium heat,
stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked
through.
Add tomato puree, wine, vinegar, bay leaf, salt, cinnamon, pepper, rosemary and
reserved onions to browned beef; bring liquid to a boil, scraping up browned bits
from bottom of skillet. Reduce heat to low; simmer, covered, stirring occasionally,
adding 1 tablespoon water at a time if mixture begins to stick to skillet, 1 1/2-2
hours, until beef is very tender. Remove and discard bay leaf. Divide evenly
among 4 bowls and serve.

SERVING (1 CUP) PROVIDES: 1/2 Fat, 2 1/2 Vegetables, 3 Proteins, 15 Optional
Calories.

PER SERVING: 256 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 720
mg Sodium, 18 g Total Carbohydrate, 2 g Dietary Fiber, 25 g Protein, 64 mg Calcium