*  Exported from  MasterCook  *
 
                               Eliopulos Stew
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 6    Preparation Time :2:30
 Categories    : Main Course                      Make-Ahead Dishes
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   oil
    3      large         onions -- thinly sliced
   16      ounces        canned tomatoes -- undrained
    1      cup           dry red wine
    6      ounces        tomato paste
    3      teaspoons     brown sugar
      1/4  cup           dried currants
    2                    bay leaves
      3/4  teaspoon      ground cinnamon -- or to taste
      3/4  teaspoon      ground cumin
    1      pinch         ground cloves
    4 1/4  pounds        lean beef -- cut into 1-inch cube
                         salt and freshly ground pepper -- to taste
      1/2  pound         Muenster or jack cheese -- cut into 1/2 cubes
    1      cup           broken walnut pieces -- toasted
 
 1. In a large, flameproof casserole over medium heat, heat oil. Saute
 onions in oil over medium heat until soft, about 5 minutes.
 
 2. Break up tomatoes into small pieces. Stir together tomatoes and their
 juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
 cumin, and cloves; add to casserole.
 
 3. Add beef and simmer, covered, about 2 hours, or until meat is
 fork-tender. Season to taste with salt and pepper, and adjust other
 seasonings to taste. If stew is too liquid, uncover pan the last 30
 minutes of cooking so that excess liquid will evaporate.
 
 4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
 from heat and scatter cheese and nuts over top. Bake at 350 degrees F
 until cheese melts (about 5 minutes).
 
 * Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
 temperature, cover, and refrigerate or freeze. If you plan to defrost and
 reheat it in microwave oven, prepare stew in microwave-safe casserole or
 individual serving dishes. Wrap in heavy-duty foil; seal with freezer
 tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
 and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
 setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
 defrost and reheat stew in the oven, prepare recipe in an ovenproof
 casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
 seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
 foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
 60 minutes, until mixture is hot.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : You can use the food processor to slice the onions, and also to
 combine the tomatoes, wine, tomato paste, and brown sugar.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471