Stifado (Greek Beef Stew) (Ellen)

3 lbs. beef cubes

3 lbs. peeled onions (small white or quartered normal size

½ cup vegetable oil

3 cloves garlic chopped or minced

1 tsp. cinnamon

1 tsp. salt

5 cloves (whole)

black olives, (optional)

1 28-oz. can tomatoes, with liquid

1 small can tomato paste

3 cups dry red wine

fresh pepper to taste

In large, heavy Dutch oven pan, heat oil. In two batches, brown beef cubes. Remove from pan. Brown onions; return beef to pan. Add spices, tomatoes, paste and wine. Cover tightly and bring to a boil. Put in slow oven (325-degrees) for two hours. Serve in soup bowls. Throw a few black olives in each bowl, or serve in a bowl at the table. This recipe is exquisite with venison. Serves six.