Stifado

Name: Stifado
Ingredients: 1 teaspoon vegetable oil; 1 1/2 pounds boned rump roast, cut into 1-inch cubes; 2 teaspoons dried oregano; 3 garlic cloves, minced; 1/2 cup dry red wine; 3/4 teaspoon ground cinnamon; 1 tablespoon sugar; 2 tablespoons red wine vinegar; 3/4 teaspoon salt; 4 whole cloves; 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained; 1 (14 1/4-ounce) can fat-free beef broth; 6 cups (1/3-inch-thick) sliced onion, separated into rings

13 ingredients

2 steps

Ingredients

1 teaspoon vegetable oil
1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 cup dry red wine
3/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
3/4 teaspoon salt
4 whole cloves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (14 1/4-ounce) can fat-free beef broth
6 cups (1/3-inch-thick) sliced onion, separated into rings

Directions

1

Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
2

Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.