"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stefado of Beef and Garlic Recipe

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This recipe for Stefado of Beef and Garlic, by , is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Emmons


3 lbs stew meat, trimmed in cut into 1" cubes (I use lamb usually)
1 c walnuts, coarsely chopped
1/2 lb feta cheeses, crumbled
30 cloves garlic (I might use 10?)
1 lb pearl onions (I buy a jar of Nellie's onions already cooked rather than peel all those little onions)
1/4 c dry red wine vinegar
1/2 c dry white wine
1/2 tsp sugar
1 tsp ground cumin
1 tsp cinnamon
1 tsp dried oregano, crumbled
1 bay leaf
Salt and pepper to taste
1/2 c fresh parsley, chopped
6 oz (1 can) tomato paste
1/2 c fresh parsley chopped

Parboil the garlic and onions if fresh. Preheat the oven to 350. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 c parsley. Cover tightly and bake for 1-1/2 hrs or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.

Skim off the fat. Do not boil the sauce down, it should remain rather thin. Ladle into bowls and garnish with feta, walnuts and remaining parsley.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
I serve this with cooked orzo in a bowl and sprinkle cinnamon around the edges.

Also, I do not cook it in the oven, I either cook it in a crock pot or on the stove.

This is one of my favorite recipes and I love it cooked with lamb.




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