Greek Beef Stew

 

2

lb boneless beef round roast, trimmed of fat, cut into 1-inch pieces

1/3

cup Gold Medal® all-purpose flour

3/4

teaspoon ground cinnamon

2

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

1 1/2

cups water

3/4

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

3/4

cup dry red wine or apple juice

1

tablespoon red wine vinegar or cider 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 In large resealable food-storage plastic bag, place beef, flour and cinnamon; seal bag and shake to coat. Rinse onions in cold water to separate; drain.
• 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place beef and onions. In small bowl, mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
• 3 Cover; cook on Low heat setting 9 to 10 hours or until beef is tender. Serve stew over pasta; sprinkle with cheese.