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Greek Stew

beef - other, stews

3 pounds stewing beef
1-1/2 pounds small onions; about 7
3 cloves garlic; minced
1 can (28 oz) tomatoes
1/2 cup beef stock
1 can (5-1/2 oz) tomato paste
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon (each) salt and pepper
1/2 cup all-purpose flour
1/2 cup cold water
1 sweet green pepper; chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Cut beef into 1-inch cubes, trimming off any fat; place in Dutch oven. Cut onions lengthwise into wedges, leaving root end intact. Add to pan along with garlic and tomatoes. Combine beef stock, tomato paste, vinegar, oregano, salt and pepper; pour into pan. Cover and cook in 350°F oven for about 3 hours or until beef is tender. Whisk flour into cold water; whisk in 1/2 cup of the hot liquid. Stir mixture back into pan. Add green pepper. Cook, covered, for 15 minutes or until thickened. Serve sprinkled with feta and parsley. SLOW-COOKER SIMMER Use 18- to 24-cup slow cooker; cook all but flour, water, green pepper, feta and parsley on Low for 8 to 9 hours, or cook on High for 6 hours. Add flour mixture and green pepper; cook on High for 10 to 15 minutes or until thickened. Serve sprinkled with feta and parsley.

Contributor: Canadian Living - February, 1999

Yield: 6 to 8 servings

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