Easy Beef Stew in Tomato Sauce (Moshari Kokkinisto)
INGREDIENTS
1 ½ yellow or red onion, diced
2 large garlic cloves, minced
900 g chuck beef or stewing beef, cut into 1 inch pieces
⅓ cup red wine
½ tsp ground pepper
1 tsp kosher salt
⅛ tsp ground cloves
¼ tsp ground cinnamon
2 bay leaves
1 tbsp tomato paste
1 cup tomato sauce
1 tbsp beef stock paste
4 + 2 cups hot water
400 g dry spaghetti noodles
grated cheese (kefalotyri or parmesan) for serving
DIRECTIONS
Put a large pot over medium heat and add olive oil, onions, garlic and pieces of beef, cook for a few minutes on medium heat and then turn to low, stirring occasionally, cooking for 15 minutes, stirring until beef is browned on all sides.
Add the red wine, stir and cook for 5 minutes.
Add salt, pepper, cloves, cinnamon, bay leaves, tomato paste, tomato sauce, beef stock paste and 4 cups hot water. Stir everything together and bring to a boil, then turn to low to keep at a simmer on low heat for about 35 minutes, with the lid on, stirring occasionally. While this cooks preheat the oven to 375F.
After 35 minutes, add the dry spaghetti noodles and 2 more cups of hot water to the pot and another dash of salt and pepper. Gently submerge the noodles into the sauce. Remove from the heat.
To bake, cover the pot with a lid OR transfer everything to a large baking dish and cover with foil. Bake at 375F for 30 minutes and then remove from the oven, stir to combine. The noodles should be cooked and saucy. Serve in bowls with grated cheese (kefalotyri or parmesan) if desired.
This recipe & these photos come to us from Food by Maria — Check out her site for more tips & recipes!
