Greek Beef Stew With Macaroni Recipe - Cooking Index
Greek Beef Stew With Macaroni Recipe - Cooking Index
In many ways, this is similar to the all-American classic beef stew, but only up to that point. Here, sweet spices add a haunting flavor that makes the stew distinctly and deliciously Greek in character.
Cuisine: Greek| 2 tablespoons | 30ml | Olive oil |
| 2 lbs | 908g / 32oz | Beef chuck - cut into 1" cubes |
| 3 lbs | 1362g / 48oz | Onions - peeled, quartered (small) |
| 1 | Garlic clove | |
| 2/3 cup | 157ml | Dry red wine |
| 1 cup | 237ml | Beef stock or reduced-sodium canned broth |
| 3 tablespoons | 45ml | Tomato paste |
| 2 tablespoons | 30ml | Red wine vinegar |
| 1 tablespoon | 15ml | Brown sugar |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Dried rosemary |
| 1 teaspoon | 5ml | Salt - or to taste |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - or to taste |
| 2 cups | 474ml | Cooked elbow macaroni |
Preheat the oven to 350 degrees.
In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta.
Cover the casserole and transfer it to the oven. Bake until the beef is tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix lightly.
This recipe yields 4 to 6 servings.
Source:
ONE POT SUNDAY SUPPERS by Pat Dailey (c) 1996 - HarperCollins, New York, NY - 185 pages - $17.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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