Beef Stifado (Recipe)

This is an updated, slow cooker version of a classic Greek stew.  Cinnamon, cumin, and lemon give it a complex, immensely appealing flavor.  Serve with rice or noodles and steamed or braised spinach or other greens tossed with olive oil, lemon juice, and garlic.

Ingredients

1 3/4 to 2 pounds boneless beef top round steak, cut into 1-inch cubes or sliced in thin strips across the grain

2 tablespoons all-purpose flour

2 large onions, halved, each half cut in 8 thin wedges

1 (16 ounce) can tomato paste

1/2 cup dry red wine

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

3 tablespoons lemon juice

2 tablespoons water

1/2 teaspoon sugar

1/3 cup chopped walnuts

1/2 cup crumbled feta cheese

Steps

1.  In a 3 1/2 quart electric slow cooker, toss the beef with the flour until evenly coated.  Mix in the onions.

2.  In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.  Stir into the beef mixture in the slow cooker.

3.  Cover and cook on the low heat setting 6 to 7 hours, or until the meat is tender, but not falling apart.  Stir in the sugar.  Serve topped with the walnuts and feta cheese.