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Stifado (Greek Beef Stew)

1/2 cup olive oil
3 pounds stew beef
1 yellow onion, 1 huge white onion chopped
5 garlic cloves minced
3 cups red wine, dry.
2 tablespoons balsamic vinegar
3 tablespoons brown sugar, or more
1 6 oz can tomato paste
1 tsp ground cumin
1 tsp ground cloves
4 bay leaves
2 cinnamon sticks
1/2 cup currants dried
2 strips orange peel washed
some pepper ground
feta cheese
pine nuts

Heat olive oil in a pot, and cook the lamb. Add the yellow onion,
garlic, and wait till onion is translucent. Then add wine vinegar
brown sugar tomato paste and pepper and mix together. then add
cumin, cloves, bay leaves, and cinnamon sticks. Add currants and
orange peel. Cook so it's barely bubbling at all for around an
hour, and while it is cooking, take the chopped white onion and
put it in a pot of boiling water for a while until soft but not
mushy. Add the onions not the water to the stifado.

Serve the stifado over some couscous, which can be bought in bulk
from large grocery stores, such as winco. With couscous, you just
dump it in a pot with twice as much water and cook it for 15 minutes
on medium high or until it's risen and absorbed most of the water
and is soft. Put a little stifado on it, and sprinkle feta cheese
and a few pine nuts over it.

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