Greek Stew

* 6 pounds chuck roast, cut into large chunks
* 1/2 cup olive oil
* 1 teaspoon white sugar
* 6 pounds small white onions, cleaned and scored
* 1 (6 ounce) can tomato paste
* 1/2 cup red wine
* 1/2 cup red wine vinegar
* 6 cloves garlic
* 1 teaspoon whole pickling spices
* 1 bay leaf
* 1 cinnamon stick
* 1/2 teaspoon dried rosemary
* to taste, salt and pepper

Prep:
In a large soup pot, Brown roast in EEVO. Remove roast after browned, and set aside. Mix sugar into the drippings, add onions, and caramelize. Remove onions from pan.

Return roast to the pot, and sprinkle the onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Sides:
Rice or Mashed Potatoes, Pita Bread or Loaf Crusty Bread, Salad and a glass of Ouzo if you really want to Efhadist

Serves 10 - 12