INGREDIENTS
| 3 | T | butter |
| 3 | lb | boneless beef chuck, cut into 2-inch pieces |
| 1 | cup | red wine |
| 2 | cups | tomato sauce |
| 4 | T | tomato paste |
| 1 | cup | hot water |
| 3 | T | olive oil |
| 3 | lb | small white onions, peeled |
| 2 | T | minced garlic |
| 1 | t | ground cinnamon |
| 1 | dash | dried oregano |
| 1 | bay leaf, crushed | |
| 1/4 | t | salt |
| 1/4 | t | pepper |
| 1/4 | cup | parsley |
Melt butter in a heavy casserole or Dutch oven. Add beef, and sauté over high heat until beef is browned on all sides. Add 1/4 cup wine and simmer for a few minutes. Add tomato sauce and tomato paste diluted in hot water. Cover and continue to simmer.
In a skillet, heat olive oil. Add onions and brown. Transfer to the meat, along with garlic, cinnamon, oregano, bay leaf, salt, and pepper. Cover and simmer over very low heat for 1 to 1 1/2 hours, or until meat is very tender. As the meat cooks, gradually add remaining wine. Sprinkle with parsley before serving.
Yield: 6 to 8 servings
From: The Recipe Club
of St. Paul’s Greek Orthodox Cathedral
The Complete Book of GREEK COOKING