Ingredients:
2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
2 large onions, chopped
1 -2 garlic cloves, minced
1/3 cup olive oil
2 tablespoons minced parsley
2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomatoes, pureed
1/2 teaspoon sugar
1/2 cup white wine
1/4-1/2 teaspoon cinnamon ( personal preference)
1/2 teaspoon dried oregano ( mediterranean is best)
1 bay leaves
2 whole cloves ( as in the spice)
Directions:
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).
Servings: 6
Time preparation: 15 min.
Time total: 105 min.