Stifado

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 cup