Stefado Of Beef & Garlic 1 Recipe




Stefado Of Beef & Garlic 1 Ingredients

3 lb Stew Meat Trimmed 1" cubes
1/2 cup Fresh Parsley, Chopped
1 Bay Leaf
1 tsp Cinnamon
1/2 tsp Sugar
1/4 cup Dry Red Wine Vinegar
30 Cloves Garlic *
1 cup Walnuts, Coarsely Chopped
6 oz (1 cn) Tomato Paste
Salt & Pepper To Taste
1 tsp Dried Oregano, Crumbled
1 tsp Ground Cumin
1/2 cup Dry White Wine
1 lb Pearl Onions *
1/2 lb Feta Cheese, Crumbled
1/2 cup Fresh Parsley, Chopped.

A Recipe for
Stefado Of Beef & Garlic 1

 

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Anonymous



I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.

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This is a recipe for Stefado Of Beef & Garlic 1 from the recipe cookbook of Recipes-to-go (Beef)


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Stefado Of Beef & Garlic 1 recipe - a tasty recipe for you to add to your collection!

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Stefado Of Beef & Garlic 1

My mother's menu consisted of two choices: Take it or leave it.

Buddy Hackett






Stefado Of Beef & Garlic 1 Directions

* Pearl onions and garlic cloves should be parboiled and peeled.
Preheat oven to 350 degrees F. In a heavy pot that can be covered,
combine all the ingredients except the feta, walnuts and 1/2 cup
parsley. Cover tightly and bake for 1 1/2 hours 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 sacue down; it should remain rather thin. Ladle
the stew into a deep platter. Granish with feta, walnuts, and the
remaining parsley.

Serves: 6

 

 

 

 

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Stefado Of Beef & Garlic 1 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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