Recipe: Greek-Style Beef Stew with Tiny Onions and Cinnamon (crock pot)

BEEF STEW WITH TINY ONIONS AND CINNAMON

"This Greek-style beef stew looks and tastes familiar, but it's just different enough to make it special. Part of the secret to its elusive flavor is a dash of vinegar.

I serve the stew with cauliflower and potatoes mashed with olive oil."

3 tablespoons olive oil
3 1/2 pounds beef chuck, cut into 2-inch pieces
Salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, very finely chopped
24 pearl onions, trimmed
1/2 cup dry red wine
1/4 cup red wine vinegar
1 (28 ounce) can tomato puree
1 bay leaf
1/2 teaspoon ground cinnamon

Heat the oil in a large heavy skillet over medium-high heat. Pat the beef dry with paper towels. Add the beef in batches, without crowding the pan. Brown it well on all sides, about 15 minutes per batch. With a slotted spoon, transfer it to a large slow cooker and sprinkle with salt and pepper.

Add the chopped onion to the skillet and cook, stirring often, until softened, about 10 minutes. Stir in the garlic and cook for 1 minute more. Stir in the pearl onions, wine, and vinegar. Bring the liquid to a simmer. Pour the mixture into the slow cooker. Stir in the tomato puree, bay leaf, and cinnamon.

Cover crock pot and cook on LOW for 6 to 8 hours, or until the beef is very tender. Discard the bay leaf. Serve hot.

Makes 6-8 servings
Source: The Mediterranean Slow Cooker by Michele Scicolone