My Stifatho (Greek Stew with Onions)

1 1/2 pounds lean beef stew meat, cut into 1 " cubes, I have also used lamb and venison and a mix
3 tablespoons butter or margarine, divided
1 tablespoon olive oil
1 1/2 large onions, chopped
1 large garlic clove, minced
1 small can tomato sauce
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 large bay leaf
1 cup dry red wine
1/2 cup hot water
1 tablespoon red wine vinegar
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2-3 carrots, large dice
2-3 large potatoes, large dice
1 small zucchini, large dice
1 rib of celery, large dice
2 tablespoons raisins

1. In a dutch oven over medium heat, brown meat well in the butter and olive oil.

2. Stir in the onion, garlic, tomato sauce, salt, pepper, cumin, cinnamon, bay leaf, red wine, hot water, & red wine vinegar. Liquid should barely cover the meat.

3. Cover and simmer for 1 hour or until the meat is tender. Discard the bay leaf.

4. Add the vegetables and raisins to the meat and sauce.

5. Cover and simmer until the vegetables are tender.

6. Let stand for at least 10 minutes before serving.

I serve this with a crusty bagette and a salad with vinegar and oil dressing.

Enjoy!

Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you.