Eliopulos Stew

* Exported from MasterCook *

Eliopulos Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
3 large onions -- thinly sliced
16 ounces canned tomatoes -- undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon -- or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef -- cut into 1-inch cube
salt and freshly ground pepper -- to taste
1/2 pound Muenster or jack cheese -- cut into 1/2" cubes
1 cup broken walnut pieces -- toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30
minutes of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
60 minutes, until mixture is hot.

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NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471