INGREDIENTS:

• 2 pounds lean stewing beef

• 2 tablespoons olive oil

• 1 - 2 pounds pearl onions, peeled

• 2 - 4 cloves garlic, minced

• 1  6-ounce can tomato paste

• 11/2 - 2 cups water or beef broth

• 1/2 cup red wine (optional)

• ¼ cup red wine vinegar

• 2 bay leaves*

• ¼ teaspoon cinnamon*

• ¼ teaspoon allspice*

• 1/8 teaspoon ground cloves*

• 1 teaspoon each salt and pepper

DIRECTIONS:

• Heat olive oil in heavy Dutch oven.

• Add beef in batches and brown well on all sides; set aside.

• Add onion to pot and saute until golden; set aside

• Drain off any excess fat.

• Return beef to pot and add garlic, bay leaves, tomato paste, wine, wine vinegar, spices, and water or broth.

• Bring to simmer and cook for 60 minutes until meat is just tender.

• Add more water if necessary.

• Add onions and cook approximately 30 additional minutes until meat and onions are completely tender.

• Adjust seasonings.

Serve Stifado with rice, noodles, or potatoes.

*Variation:  Use 1 - 2 tablespoons pickling spice instead of bay leaves and ground spices. Place pickling spices in cheesecloth square, tie, and simmer along with stew. Remove before serving.

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