Recipe: Greek Beef Stew with Macaroni

GREEK BEEF STEW WITH MACARONI

"In many ways, this is similar to the all-American classic beef stew, but only up to that point. Here, sweet spices add a haunting flavor that makes the stew distinctly and deliciously Greek in character."

2 tablespoons olive oil
2 pounds beef chuck, cut into 1-inch cubes
3 small onions, peeled, quartered
1 garlic clove
2/3 cup dry red wine
1 cup beef stock or reduced-sodium canned broth
3 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly-ground black pepper (or to taste)
2 cups cooked elbow macaroni

Preheat the oven to 350 degrees F.

In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch.

Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes.

Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta. Cover the casserole and transfer it to the oven.

Bake until the beef is tender, 1 to 1 1/4 hours, stirring several times. Add the macaroni and mix lightly.

Servings: 4
Source: One Pot Sunday Suppers by Pat Dailey