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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 lb Beef chuck cut into 1" cubes
- 3 sm Onions peeled, quartered
- 1 x Garlic clove
- 2/3 c. Dry red wine
- 1 c. Beef stock or possibly reduced-sodium canned broth
- 3 Tbsp. Tomato paste
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Brown sugar
- 1 tsp Dry oregano
- 1 tsp Dry rosemary
- 1 tsp Salt or possibly to taste
- 1/4 tsp Cinnamon
- 1/4 tsp Grnd cloves
- 1/4 tsp Freshly-grnd black pepper or possibly to taste
- 2 c. Cooked elbow macaroni
Direcciones
- Preheat the oven to 350 degrees.
- In a large flameproof casserole, heat the extra virgin olive oil over high heat. Add in the meat in batches and cook, turning occasionally, till browned on all sides, 6 to 8 min per batch. Return all the beef to the pan. Add in the onions and garlic to the pan and cook, stirring often, till the onions begin to soften, about 5 min. Add in the wine and stir up any browned bits from the bottom of the pan. Add in all the remaining ingredients except the pasta.
- Cover the casserole and transfer it to the oven. Bake till the beef is tender, 1 to 1 1/4 hrs, stirring several times. Add in the macaroni and mix lightly.
- This recipe yields 4 to 6 servings.
- Comments: In many ways, this is similar to the all-American classic beef stew, but only up to which point. Here, sweet spices add in a haunting flavor which makes the stew distinctly and deliciously Greek in character.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 4 servings | |
| Calories 999 | |
| Calories from Fat 282 | 28% |
| Total Fat 31.49g | 39% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 1016mg | 42% |
| Potassium 1135mg | 32% |
| Total Carbs 100.29g | 27% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.26g | 7% |
| Protein 66.89g | 107% |
