Start Greek prep with beef kapama

To help get you ready for this weekend’s annual Greek Dinner Festival, we pulled this recipe for beef kapama out of our archives. Holy Trinity Greek Orthodox Church shared the recipe in 2007.

Beef kapama

3 1/2 to 4 pounds beef chuck roast, cut into 2- to 3-inch chunks

1 tablespoon vegetable oil

1 (15-ounce) can tomato sauce

2 (15-ounce) cans water

1 (6-ounce) can tomato paste

1 (6-ounce) can red wine

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon cinnamon

1 teaspoon granulated garlic

Pinch allspice

Heat oil in a Dutch oven or large oven-safe pot. Add the meat and cook until browned. Mix all other ingredients and pour over beef. Bake, covered, in 350-degree oven for 5 hours or until meat is fork tender.

Slow cooker variation: Use only one 15-ounce can of water. Brown beef and place in the crock of a large slow cooker. Use a couple of tablespoons of the water to deglaze the pan and add the juices to the slow cooker. Combine remaining ingredients and pour over beef. Cover and cook for 1 hour on high, then turn to low and cook for 7 to 8 hours, until the meat is fork tender.

Yield: 8 servings

Approximate nutrition per serving: 549 calories, 37 grams fat (16 grams saturated, 61 percent fat calories), 39 grams protein, 10 grams carbohydrate, 135 milligrams cholesterol, 1.8 grams dietary fiber, 736 milligrams sodium.