Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Lean stewing beef
3 tb Butter
1 cn (1 lb) small onions
1 tb Brown sugar
1/2 c Dry white wine
1/2 c Water
3 tb Tomato paste
1/4 c Red wine vinegar
1 ts Mixed pickling spices
4 Whole cloves
3 Buds garlic, minced
Salt and pepper to taste
1 pk (12 oz) frozen tiny peas

SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown
meat. Transfer to crockery pot.
Stir drained onions and brown sugar into frying pan.
Cook over medium high heat, shaking pan, until glazed. Transfer to
crockery pot. Add wine, water, tomato paste and vinegar to frying
pan. Stir to loosen drippings. Pour over meat and onions. Place
pickling spices and cloves in a tea ball or cheesecloth bag. Add to
pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours.
Thaw peas. Add the last half hour of coking. Cook down juices until
slightly reduced. Serve in ramekins.
Makes 8 servings. NOTE: Pickling spices and red wine vinegar
punctuate this Greek stew. Round out the Aegean munu with pilaff,
salad w/feta cheese. SOURCE: Extra Special Crockery Pot

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