Stifado Greek Beef Stew

• 2 T flour
• 2 pounds stewing beef, chopped in 3cm cubes
• 2 T oil
• 12 pearl onions
• 3 garlic cloves, chopped
• 2 c red wine
• 400g can diced tomatoes
• 75 ml red wine vinegar
• 1 T Worcestershire sauce
• 1 T tomato past/puree
• 4 bay leaves
• 2 t oregano
• 1 cinnamon stick
• 1 t allspice berries (maybe reduce amount - definitely grind them!)
• 2 beef stock cubes
• 10 dried apricots
• 10 prunes
• salt and pepper

Preheat oven to 350°F.

Mix flour, salt and pepper in a ziplock bag. Add beef and distribute evenly. Fry in batches and set aside.

Over medium heat, cook onions for a few minutes. Set aside.

In a dutch oven, cook garlic, wine, tomatoes, vinegar, Worcestershire sauce, herbs and spices, stock cubes, and bring to a boil, stirring often. Return meat to the pot with any resting juices.

Place dutch oven in the oven with the lid on. Cook for 2 hours.

Add onions about 20 minutes before end of cook time.

Add dried fruit about 15 minutes before end of cook time. (Reduce amount of dried fruit - maybe just use one of them - too sweet with both.)

Be sure to watch liquid level towards the end of the cooking time.