Greek Beef Stew

 

2

pounds lean beef boneless round roast

1/3

cup Gold Medal® all-purpose flour

3/4

teaspoon ground cinnamon

2

cups frozen small whole onions (from 1-pound bag)

1 1/2

cups water

3/4

cup Italian-style tomato paste (from two 6-ounce cans)

3/4

cup dry red wine or apple juice

1

tablespoon red wine vinegar or vinegar

1

tablespoon honey

3

cups hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice

1/2

cup crumbled feta cheese, if desired

• 1 Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
• 2 Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
• 3 Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.