Eliopulos Stew
2 tablespoons oil 3 large onions -- thinly sliced 16 ounces canned tomatoes -- undrained 1 cup dry red wine 6 ounces tomato paste 3 teaspoons brown sugar 1/4 cup dried currants 2 b...
Ingredients
- 2tablespoonoil
- 3large onions -- thinly sliced
- 16ouncecanned tomatoes -- undrained
- 1cupdry red wine
- 6ouncetomato paste
- 3teaspoonbrown sugar
- 1/4cupdried currants
- 2bay leaves
Directions
- 1
2 tablespoons oil 3 large onions -- thinly sliced 16 ounces canned tomatoes -- undrained 1 cup dry red wine 6 ounces tomato paste 3 teaspoon
- 2
In a large, flameproof casserole over medium heat, heat oil
- 3
Saute onions in oil over medium heat until soft, about 5 minutes
- 4
Break up tomatoes into small pieces
- 5
Stir together tomatoes and their juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon, cumin, and cloves
- 6
add to casserole
- 7
Add beef and simmer, covered, about 2 hours, or until meat is fork-tender
- 8
Season to taste with salt and pepper, and adjust other seasonings to taste