Serves 8. Contributed by Carolyn Shohet, Mill Iron Farm, Carlisle

This is one of my very favorite recipes. I used to make this dish with my cooking classes when
making a Greek-inspired lunch. It takes little time to put together then leave it to bake in the oven for
1 1/2 hours.

• 3 tablespoons oil
• 3 pounds beef chuck, cut into 1-inch cubes
• 2–3 pounds small white onions, peeled
• 3 garlic cloves, minced
• 6 ounces tomato paste
• 1/3 cup red wine
• 1 tablespoon brown sugar
• 2 tablespoons wine vinegar
• 1 stick cinnamon, broken in two
• 4 whole cloves
• 1/4 teaspoon rosemary
• 1/4 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup raisins

Preheat oven to 350 degrees.
In a large pan, heat oil over medium heat and brown beef chuck. Remove meat to a casserole. Add
onions and garlic to casserole and mix together.
In a bowl mix together tomato paste, wine, sugar, and vinegar. Add cinnamon stick, cloves, rosemary,
cumin, salt, pepper, and raisins and mix. Add to meat and mix well so that the meat is coated with
sauce.
Cover casserole and bake for 1 1/2 hours, or until meat is tender. Stir occasionally during baking.

Recipe excerpted from The Gaining Ground Table: Inspirational Recipes Season by Season (2019, Flagship Press).