Ingredients Jump to Instructions ↓

  1. 2 pounds lean beef boneless round roast

  2. 1/3 cup Gold Medal® all-purpose flour

  3. 3/4 teaspoon ground cinnamon

  4. 2 cups frozen small whole onions (from 1-pound bag)

  5. 1 1/2 cups water

  6. 3/4 cup Italian-style tomato paste (from two 6-ounce cans)

  7. 3/4 cup dry red wine or apple juice

  8. 1 tablespoon red wine vinegar or vinegar

  9. 1 tablespoon honey

  10. 3 cups hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice

  11. 1/2 cup crumbled feta cheese, if desired

Instructions Jump to Ingredients ↑

  1. Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.

  2. Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.

  3. Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.


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