Greek Beef Stew with Baby Onions

GREEK BEEF STEW W/ BABY ONIONS
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2 cups baby carrots
1 lb pearl onions, trimmed (or use one large onion, chopped)
1 stick cinnamon
2 Tbs olive oil
2 lbs boneless beef chuck roast, cut into 2-inch pieces
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Two 14 ounce cans diced tomatoes
1/3 cup tomato paste
1 Tbs grated lemon zest
1/2 tsp dried oregano
3/4 cup feta cheese, crumbled

1. Place carrots, onions, and cinnamon stick in a large slow-cooker.

2. Heat oil in large skillet over medium-high heat until hot. Add beef, in batches if necessary, cook 5 to 7 minutes or until browned on all sides.

3. Place beef on top of vegetables in slow cooker. Sprinkle with garlic, salt and pepper; top with tomatoes. Cover and cook on low 8 to 10 hours or until beef and vegetables are tender.

4. Gently remove beef and vegetables with a slotted spoon; discard cinnamon stick. Add tomato paste, lemon zest, and oregano to slow cooker; stir to combine. Cover and cook on low 15 to 20 minutes or until thickened and heated through. Sprinkle each serving with cheese.

Serves: 4 to 6

Recipe Source: CLBB

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