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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef cubs in olive oil in a large Dutch oven. | 2. Remove and set aside. | 3. Mix sugar into the drippings and add the onions, cooking until golden. | 4. Return beef to the pot. | 5. Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary. | 6. Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later). | 7. Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through). | 8. Season with salt and pepper to taste. | 9. Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lb	cut	2937.6067	0.0	415.3449	142.2563
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
white pearl onion	2	cups	peeled	-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine	1/2	cup		-	-	-	-
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
dill seed	1/2	teaspoon		3.2025	0.5793	0.1678	0.1527
bay leaf	1			-	-	-	-
cinnamon	1			-	-	-	-
rosemary	3/4	teaspoon	crushed dried	0.6877	0.1087	0.0174	0.0308
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.