Slow Cooker Greek Beef Kapama

Slow Cooker Greek Beef Kapama

Beef Kapama, is a cinnamon-scented beef stew served each year at the Spokane, WA Greek Festival,
sponsored by Holy Trinity Greek Orthodox Church. Beef Kapama, pronounced ka-pa-MA, is a traditional Greek food.
The church has served the beef braised in red sauce for a dozen or so years and accompanies it with orzo pasta drenched in browned butter and topped with grated myzithra cheese. - Spokane Spokesman newspaper.

Yield: 6 servings

3 1/2 to 4 pounds beef chuck roast, cut into 2- two 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.

Crock-Pot 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