Serves: 4
Total Calories: 186

1/4 cup olive oil
1 1/2 pounds boneless beef chuck cut into 2 inch cubes
1 clove garlic minced
2 cups water
1 (6-ounce) can tomato paste
3 cloves garlic whole
1 cinnamon stick
2 cloves
3 tablespoons vinegar
2 tablespoons red wine
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon allspice
black pepper to taste
1 small onion minced
1 to 1 3/4 pound Bread Bowl

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the beef and minced garlic, and brown the beef on all sides. Add all of the remaining ingredients except the onion, and stir until well blended.

2. Bring the ingredients to a boil, then reduce heat, cover, and allow to simmer 1 1/2 hours.

3. Add the onion and continue to simmer an additional 30 minutes, or until the beef is tender. With a slotted spoon, remove and discard the garlic cloves, cinnamon stick, and cloves.

4. Spoon the stew into the bread bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 186
Calories from Fat: 120

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Very, Very, Very Good Vegetable Stew
Chef Clyde Serda's Green Chile and Pork Country Stew
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