Emeril Lagasse’s Greek Beef Stew

courtesy Google Images
courtesy Google Images


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


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. Beef-Stew