Recipe
Emeril Lagasse’s Greek Beef Stew
January 24, 2012
Ingredients
2 pounds lean beef stew meat
3 tablespoons olive oil
2 cups water
1 (6-ounce) can tomato paste
3 tablespoons red wine vinegar
Two and one-half teaspoons salt
One-half teaspoon sugar
One-half teaspoon freshly ground black pepper
One-half teaspoon minced garlic
2 cinnamon sticks, each 2 inches long
8 whole cloves
2 pounds small white onions
Instructions
Trim off and discard excess fat from the meat, and cut into 1-inch pieces. Brown on all sides in the hot oil in a heavy saucepan.
Combine the next 7 ingredients in a medium-size saucepan and bring to a boil. Pour the mixture over the meat. Add the cinnamon. Stick the cloves in one of the onions and add to the pot. Cover and simmer on medium-low until the meat is almost tender, about one and one-half hours. Peel the remaining onions and add. Continue cooking another 30 to 40 minutes. Remove the cinnamon sticks and the clove- studded onion before serving.
Makes 6 servings.
http://www.emerils.com/recipe/1370/Greek- Beef-Stew