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3 lb. chuck - 2 inch cubes 1/4 lb butter
3 cloves garlic, chopped
3 bay leaves
1 cinnamon stick, cut in half
1 t. allspice .
1 can tomato paste
1 1/2 c. red burgundy wine
3 lb. small pearl onions, peeled
1/2 c. olive oil

In a heavy pan or dutch oven, heat butter and brown the beef over high heat. Add garlic, bay leaves, cinnamon and allspice; stir well. Add tomato paste, red wine and one cup water. Meanwhile, in a skillet, saute the onions in olive oil until golden brown. Then drain them on paper. Add onions to the meat, cover and simmer 2 - 2 1/2 hours on very low fire until meat and onions are tender. During the cooking process, sauce should cover the meat at all times.
Add more water if necessary. Sauce should be thick when ready to serve. This is best accompanied by a green salad, slices of feta cheese, a crisp bread and red retsina wine.

Unknown serving size
Keywords: beef, soups, stew   Category: Soups/Stews    Cookbooks: Carl and Hugh
Recipe by Edward L. Fogleman     Added: February 08, 2007 by deebeeeff     Last Updated: October 25, 2014
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