Like many other stews, this one has chunks of tender beef and onion, but it's enhanced by a touch of Greek spicing: oregano and the subtle yet homey flavour of cinnamon. It takes a while to simmer, so you'll have plenty of time to make Tender Baked Potatoes or Golden Roast Potatoes and corn or green beans to go alongside.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
Cut beef into 1-inch (2.5 cm) cubes; sprinkle with salt and pepper. In large saucepan, heat half of the oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain off any fat from pan.
Reduce heat to medium; add remaining oil to pan. Fry celery, onion, garlic, oregano and cinnamon, stirring occasionally, until onion is softened, about 5 minutes.
Stir in flour; cook for 1 minute. Stir in stock, 1 cup (250 mL) water and tomato paste, scraping up any brown bits from bottom of pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours. Sprinkle with parsley.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 542 mg
- Protein 28 g
- Calories 270.0
- Total fat 13 g
- Cholesterol 55 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 25.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 20.0
