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Stifado

Yield 6 servings (serving size: 1 cup)
Stifado (stee-FAH-doh) is a Greek casserole stew containing wine, garlic, and cinnamon.

Ingredients

  • 1 teaspoon vegetable oil
  • 1 1/2 pounds boned rump roast, cut into 1-inch cubes
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 4 whole cloves
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  • 1 (14 1/4-ounce) can fat-free beef broth
  • 6 cups (1/3-inch-thick) sliced onion, separated into rings

Nutrition Information

  • calories 245
  • caloriesfromfat 21 %
  • fat 5.6 g
  • satfat 1.8 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 28.3 g
  • carbohydrate 18.5 g
  • fiber 2.3 g
  • cholesterol 65 mg
  • iron 3.5 mg
  • sodium 371 mg
  • calcium 62 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.

  2. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.