Ingredients
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2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
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1/3 cup olive oil
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2 tablespoons minced parsley
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2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
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1/2 teaspoon sugar
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1/2 cup white wine
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1/4-1/2 teaspoon cinnamon (personal preference)
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1/2 teaspoon dried oregano (mediterranean is best)
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1 bay leaf
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2 whole cloves (as in the spice)
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2 large onions, chopped
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1 -2 garlic clove, minced
Instructions
- Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
- In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
- Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
- You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
- Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).