Chestnut & Pearl Onion Stew (Kastana Stifado)
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Sauté onions in olive oil over medium-high heat.
Add garlic, salt, and pepper and continue to sauté for another minute.
Add the chestnuts. Stir to combine and sauté for another 2-3 minutes.
Once everything is aromatic, pour in wine and honey. Cook until alcohol evaporates, about 2 minutes.
Pour in tomato purée. Add cinnamon, cloves, and bay leaves. Stir to combine all ingredients.
Bring everything in the pot to a boil. Turn down heat, cover, and simmer for 20 minutes.
Spoon out into bowls. Serve as a side, or as a main course over rice or mashed potatoes.
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