Stefato - (Greek Pot-Au-Feu)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Lean beef - cut 1" cubes
2 lbs	908g / 32oz	Onions - peeled, quartered (medium)
1 teaspoon	5ml	Granulated sugar
1/2 cup	118ml	Red wine
2 cups	474ml	Water
1 tablespoon	15ml	Red wine vinegar
3/4 cup	177ml	Tomato paste
3/4 teaspoon	3.8ml	Tabasco pepper sauce
2		Bay leaves
8		Peppercorns
1 teaspoon	5ml	Ground cinnamon
1		Garlic clove - peeled, mashed
1 tablespoon	15ml	Brown sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Walnuts - coarsely broken
1/4 lb	113g / 4oz	Feta cheese - coarsely crumbled

Recipe Instructions

In 3-quart microwave-safe casserole, combine olive oil, beef, onion and sugar. Cover and cook on high 4 to 8 minutes or until beef is no longer pink, stirring once. Add red wine, water, red wine vinegar, tomato paste, Tabasco pepper sauce, bay leaves, peppercorns, cinnamon, garlic, brown sugar and salt. Cook, covered, on high 6 minutes or until boiling. Stir.

Cook, covered, on medium-high 15 to 20 minutes or until meat and onions are tender. Let stand covered 10 minutes. Remove bay leaves. Upon serving, sprinkle each serving with walnuts and feta cheese.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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