This recipe is from Sophia Clikas’ “Greek Cooking with a Southern Accent”. It is wonderful. Makes the whole house smell like home.
2lbs. cubed beef stew (chuck)
2 cloves garlic, mashed
5 large dried bay leaves
1½ 8oz. cans tomato sauce
2 Tbsp. wine vinegar
¼ cup hearty red wine
½ Tsp. sugar
⅓ cup olive oil
Salt and pepper to taste
1 cup water or chicken stock
1 Jar pearl onions
4 cups cooked white rice
Combine the cubed beef, garlic, bay leaves, tomato sauce, vinegar, wine, sugar, oil, salt, pepper and chicken stock in a large 5-quart heavy pot.
Stir with a wooden spoon.
Cover pot; simmer over low heat for one hour. Do NOT stir.
Add onions. Cover pot; continue simmering for 40 more minutes. Do not stir this either!
After 40 more minutes, meat should fall apart. Smash onions with a wooden spoon.
Serve over rice.
PREP TIME: 10 min
TOTAL TIME: 2 hr 10 minutes
This is easy and unbelievably delicious. It always tastes best when made the day before serving.
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