GREEK/EGYPTIAN BEEF STEW

       

Ingredient

     -         2 lbs white onions

     -         1onion, chopped

     -         1 garlic clove, diced

     -         5 tablespoons butter

     -         ¹⁄₂ lb mushroom, sliced

     -         1 (6 ounce) can tomato paste

     -         2 lbs stewing beef

     -         2 cups water

     -         ³⁄₄ lb monterey jack cheese, grated

     -         2 teaspoon red wine vinegar

     -         2 teaspoon Salt

     -         1 bay leaf

     -         1 teaspoon ground black pepper

Directions

     -         Heat oil in a sizeable stewing pot.

     -         Add meat

     -          Brown  the meat slightly on all sides.

     -            Season lightly with salt and pepper.

     -         Add chopped onion and saute until clear.

      -         Mix in tomato paste, vinegar, garlic and half of the water.

      -         Add bay leaf.

      -         Cover and simmer for 50 minutes, adding additional water as needed.

      -         Add white onions and mushrooms.

      -         Cover and simmer for another 1 hour  until meat and onions are tender.

      -         Add cheese, cover and cook 5 minutes until cheese melts.

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