Greek Beef Stew
Ingredients
1 1/2 lbs. stewing beef, cut in 1 inch pieces (675g)
1 cup chopped onion (250ml)
1 clove garlic, minced
3 tablespoons pure vegetable oil (45ml)
6-oz tomato paste(170g)
1 1/2 cups water (375ml)
1 cup thinly sliced carrots (250ml)
1/4 cup red wine (60ml)
3 tablespoons minced parsley(45ml)
1/2 teaspoon salt (3ml)
1/4 teaspoon pepper (1ml)
2 1/2 cups large corkscrew macaroni (625ml)
1 cup shredded Cheddar cheese (250ml)
1/4 cup butter or margarine
1 cup chopped onion (250ml)
1 clove garlic, minced
3 tablespoons pure vegetable oil (45ml)
6-oz tomato paste(170g)
1 1/2 cups water (375ml)
1 cup thinly sliced carrots (250ml)
1/4 cup red wine (60ml)
3 tablespoons minced parsley(45ml)
1/2 teaspoon salt (3ml)
1/4 teaspoon pepper (1ml)
2 1/2 cups large corkscrew macaroni (625ml)
1 cup shredded Cheddar cheese (250ml)
1/4 cup butter or margarine
Methods/steps
In Dutch oven or heavy skillet, cook beef, onion, garlic in oil
until beef loses its redness
Stir in next 7 ingredients, cover
and simmer 1 hour, stirring occasionally
cook macaroni as package
directs
Drain
Toss hot cooked macaroni with cheese and butter
Arrange on large serving platter
Spoon Meat mixture over
until beef loses its redness
Stir in next 7 ingredients, cover
and simmer 1 hour, stirring occasionally
cook macaroni as package
directs
Drain
Toss hot cooked macaroni with cheese and butter
Arrange on large serving platter
Spoon Meat mixture over
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