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  Greek Beef Stew
   Greek
   So0w Cooker Classics
   12/24/2008
Ingredients:
2 T vegetable oil
2 lbs stew beef, trimmed & cubed
3 large onions, finely chopped (I chop them coarsely)
2-3 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp ground allspice
2 cups tomato sauce
3 scant T red wine vinegar
1 tsp sugar
1 bay leaf
1 cup crumbled feta cheese

macaroni, noodles or mashed potatoes (I used noodles)
Instructions:
1. In a skillet, heat oil over medium-high heat for 30 sec. Add beef, in batches, & cook, stirring, adding a bit more oil if necessary, until lightly browned, about 4 min per batch. Using a slotted spoon, transfer to slow cooker stoneware.

2. Reduce heat to med. Add onions & cook, stirring, until sofened, about 3 min. Add garlic, cinnamon & allspice, & cook, stirring, for 1 minute. Add tomato sauce, vinegar, sugar & bay leaf & stir to combine.

3. Pour mixture over meat & cook on low for 8-10 hours or on high for 4 to 5 hours, until beef is tender. (I cooked on low & it was done an hour before scheduled. I left it on low until ready.)

4. Add feta cheese & cook on high for 10 minutes. Discard bay leaf. Spoon over hot buttered noodles.

Served to Jay on 12/23/08 in Tucson & he liked it.
This stew is called Stiffado in Greece.
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