Greek Beef Stew

2 lbs. lean beef boneless round roast
1/3 c. all-purpose flour
3/4 tsp. ground cinnamon
2 c. frozen pearl onions
1 1/2 c. water
3/4 c. Italian-style tomato paste
3/4 c. dry red wine or apple juice
1 tbsp. red wine vinegar

1 tbsp. honey
hot cooked orzo pasta, rice or bulgur wheat pilaf
1/2 c. crumbled feta cheese, if desired

Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart Crockery Pot.

Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture. Cover and cook on low heat 9 to 10 hours or until beef is tender.

Serve over pasta. Sprinkle with cheese.

Makes 6 servings

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