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Greek Beef Stew

2 lbs lean beef boneless round roast
1/3 cup all purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen pearl onions (a 10 oz. Pkg is just right)
1 1/2 cups water
3/4 cup Italian-style tomato paste
3/4 cup dry red wine or apple juice
1 tablespoon red wine vinegar
1 tablespoon honey
Hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2 cup crumbled feta cheese, if desired


Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 31/2- to 4-quart slow cooker slow cooker.

Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.

Cover and cook on low heat setting 0 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.

Makes 6 servings.

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