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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Stifado (stee-FAH-doh) is a Greek casserole stew containing wine, garlic, and cinnamon. Ingredients:
1 teaspoon vegetable oil |
1 1/2 pounds boned rump roast, cut into 1-inch cubes |
2 teaspoons dried oregano |
3 garlic cloves, minced |
1/2 cup dry red wine |
3/4 teaspoon ground cinnamon |
1 tablespoon sugar |
2 tablespoons red wine vinegar |
3/4 teaspoon salt |
4 whole cloves |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained |
1 (14 1/4-ounce) can fat-free beef broth |
6 cups (1/3-inch-thick) sliced onion, separated into rings |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
2. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.
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