Greek Beef Stew
By: Anonymous
Published: Saturday, December 12, 2009 - 11:42pm

Ingredients




2 pounds lean beef boneless round roast
 cup all purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen pearl onions a 10 oz. package is just right
1 1/2 cups water
3/4 cup Italian-style tomato paste
3/4 cup dry red wine or apple juice
1 tablespoon red wine vinegar
1 tablespoon honey
Hot cooked rosamarina (orzo) pasta bulgur pilaf
1/2 cup crumbled feta cheese if desired

Preparation

1 Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart Crock-Pot slow cooker. 2 Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture. 3 Cover and cook on low heat setting 0 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese. 4 T(Cook):"10:00"