| 1 | Serve with pilaff, seasame coated bread, salad w/feta cut meat in 1-inch chunks. |
| 2 | Melt butter in large frying pan. |
| 3 | Brown meat. |
| 4 | Transfer to crockery pot. |
| 5 | Stir drained onions and brown sugar into frying pan. |
| 6 | Cook over medium high heat, shaking pan, until glazed. |
| 7 | Transfer to crockery pot. |
| 8 | Add wine, water, tomato paste and vinegar to frying pan. |
| 9 | Stir to loosen drippings. |
| 10 | Pour over meat and onions. |
| 11 | Place pickling spices and cloves in a tea ball or cheesecloth bag. |
| 12 | Add to pot. |
| 13 | Season with garlic, salt and pepper. |
| 14 | Cover. |
| 15 | Cook on low 8 hours. |
| 16 | Thaw peas. |
| 17 | Add the last half hour of coking. |
| 18 | Cook down juices until slightly reduced. |
| 19 | Serve in ramekins. |
| 20 | Makes 8 servings. |
| 21 | Note: pickling spices and red wine vinegar punctuate this greek stew. |
| 22 | Round out the aegean munu with pilaff, & salad w/feta cheese. |
