| 1 | Recipe by: the california culinary academy preparation time: 2:30 In a large, flameproof casserole over medium heat, heat oil. |
| 2 | Saute onions in oil over medium heat until soft, about 5 minutes. |
| 3 | Break up tomatoes into small pieces. |
| 4 | Stir together tomatoes and their juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon, cumin, and cloves; add to casserole. |
| 5 | Add beef and simmer, covered, about 2 hours, or until meat is fork-tender. |
| 6 | Season to taste with salt and pepper, and adjust other seasonings to taste. |
| 7 | If stew is too liquid, uncover pan the last 30 minutes of cooking so that excess liquid will evaporate. |
| 8 | To serve immediately: preheat oven to 350 °F. |
| 9 | Remove casserole from heat and scatter cheese and nuts over top. |
| 10 | Bake at 350 °F until cheese melts (about 5 minutes). |
| 11 | * timesaver tip: stew can be made up to 2 days ahead. |
| 12 | Cool to room temperature, cover, and refrigerate or freeze. |
| 13 | If you plan to defrost and reheat it in microwave oven, prepare stew in microwave-safe casserole or individual serving dishes. |
| 14 | Wrap in heavy-duty foil; seal with freezer tape. |
| 15 | Label; freeze at 0 °F up to 3 months. |
| 16 | To serve, remove foil and cover loosely with waxed paper. |
| 17 | Microwave 15 to 20 minutes on defrost setting. |
| 18 | Reheat on 50% power until hot, 3 to 5 minutes. |
| 19 | If you plan to defrost and reheat stew in the oven, prepare recipe in an ovenproof casserole or individual heat-and-serve dishes. |
| 20 | Wrap in heavy-duty foil; seal with freezer tape. |
| 21 | Label; freeze up to 3 months. |
| 22 | Remove tape, but not foil. |
| 23 | Place dish in cold oven. |
| 24 | Turn oven to 375 °F and heat 30 to 60 minutes, until mixture is hot |
