Ingredients
2
pounds lean beef boneless round roast
1/3
cup Gold Medal™ all-purpose flour
3/4
teaspoon ground cinnamon
2
cups frozen small whole onions (from 1-pound bag)
1 1/2
cups water
3/4
cup Italian-style tomato paste (from two 6-ounce cans)
3/4
cup dry red wine or apple juice
1
tablespoon red wine vinegar or vinegar
1
tablespoon honey
3
cups hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2
cup crumbled feta cheese, if desired
Preparation
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.
Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.
