Best Greek Beef Stew Recipes

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GREEK-STYLE BEEF STEW (STIFADO)



Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories     Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

  • Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  • Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  • Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  • Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  • Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  • Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  • Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

GREEK STYLE BEEF STEW



Greek Style Beef Stew image

Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!

Provided by Peter I.

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

Steps:

  • Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  • Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  • Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  • Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  • Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)



Kittencal's Beef Stifado (Greek Stew With Feta) image

This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper (more added at the end if needed)
2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
3 medium onions (about 7 cups)
1 tablespoon dried oregano (or to taste)
3 tablespoons fresh minced garlic (or to taste)
1/3-1/2 cup dry red wine (can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can beef broth
2 bay leaves
1/4-1/3 cup currants (or to taste)
1 cup crumbled feta cheese (or to taste)

Steps:

  • Heat oil and butter in a Dutch oven over medium heat.
  • Season the beef with salt and pepper.
  • Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
  • Repeat with remaining beef.
  • Return the first batch of beef back to the pot.
  • Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
  • Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
  • Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
  • Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
  • Season with more salt and freshly ground pepper if needed.
  • Ladle into bowls and serve with crust bread or buns.
  • Delicious!

Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2

SLOW-COOKER GREEK BEEF STEW



Slow-Cooker Greek Beef Stew image

Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

GREEK/EGYPTIAN BEEF STEW



Greek/Egyptian Beef Stew image

I love this recipe, as does my family. It can be served with pasta, but usually I serve it as a stand alone. This recipe came from the internet, but I can't seem to remember where I got it. If you have picky eaters who will not eat onions, half the onions, then quarter them so the pieces are large enough to pick out (though my two year old thinks they are noodles in this recipe). They are very important in the flavoring.

Provided by Actressdancer

Categories     Stew

Time 2h15m

Yield 3 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1 lb stewing beef
1 (6 ounce) can tomato paste
3 tablespoons red wine vinegar
2 cups water
1/4 teaspoon cinnamon
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
2 teaspoons salt

Steps:

  • Heat oil in large stewing pot.
  • Add meat.
  • Brown the meat slightly on all sides.
  • Add all remaining ingredients.
  • Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce).

TAS KEBAP (A GREEK BEEF OR LAMB STEW)



Tas Kebap (A Greek Beef or Lamb Stew) image

This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.

Provided by evelynathens

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
2 large onions, chopped
1 -2 garlic clove, minced
1/3 cup olive oil
2 tablespoons minced parsley
2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
1/2 teaspoon sugar
1/2 cup white wine
1/4-1/2 teaspoon cinnamon (personal preference)
1/2 teaspoon dried oregano (mediterranean is best)
1 bay leaf
2 whole cloves (as in the spice)

Steps:

  • Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
  • In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
  • Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
  • You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
  • Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2

GREEK BEEF STEW



Greek Beef Stew image

This is a Zaar recipe that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.

Provided by Dreamgoddess

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs stew meat, chopped
1 garlic clove, diced
5 tablespoons butter
1 1/2 cups water
salt
1 bay leaf
pepper
2 lbs white onions
1 onion, chopped
1/2 lb mushroom, sliced
1 (6 ounce) can tomato paste
3/4 lb monterey jack cheese, grated
2 tablespoons red wine vinegar

Steps:

  • In a heavy kettle, brown meat in butter.
  • Season lightly with salt and pepper.
  • Add chopped onion and saute until clear.
  • Mix in tomato paste, vinegar, garlic and half of the water.
  • Add bay leaf.
  • Cover and simmer 1 hour, adding additional water as needed.
  • Add white onions and mushrooms.
  • Cover and simmer 1 more hour or until meat and onions are tender.
  • Add cheese, cover and cook 5 minutes, or until cheese melts.

Nutrition Facts : Calories 689.2, Fat 37.5, SaturatedFat 21.5, Cholesterol 221.3, Sodium 808, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 67.7

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)



Beef and Eggplant Stew (Greek - Crock Pot Version) image

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Provided by evelynathens

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

Steps:

  • Wash the eggplant, then top and tail.
  • Don't bother to peel, just cut into 1 inch thick segments.
  • In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  • Place in crock pot.
  • Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  • Cover and cook on low heat for 8-10 hours.
  • If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  • Sprinkle minced parsley over.
  • If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

Nutrition Facts : Calories 587, Fat 28.2, SaturatedFat 8.5, Cholesterol 110.6, Sodium 648.3, Carbohydrate 50.4, Fiber 26.8, Sugar 22.5, Protein 40.7

GREEK BEEF STEW WITH FETA



GREEK BEEF STEW WITH FETA image

Categories     Soup/Stew     Beef     Dinner     Fall     Winter

Yield 6-8 people

Number Of Ingredients 11

1 Tbsp oil
2 lbs stewing beef cut into 1" cubes
3 large onions, finely chopped
4 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp allspice
3 Tbsp red wine vinegar
1 1/2 c tomato sauce
1 tsp sugar
1 bay leaf
1 c crumbled feta

Steps:

  • Brown beef in oil cook onions until soft then add garlic, cinnamon and allspice. Cook for 1 min Add vinegar, tomato sauce sugar and bay leaf and stir. Pour over beef and cook on low for 8-10 hours or on high for 4-5 hours Add feta and cook for 10 minutes more. Serve over noodles

STEFADO (GREEK BEEF STEW WITH SMALL ONIONS)



Stefado (Greek Beef Stew with Small Onions) image

Stefado is a delicious Greek beef stew made with small onions, tomato paste, red wine and spices (typically bay leaf and cinnamon). It's super-easy and is scrumptious over rice or a heap of mashed potatoes.

Provided by EdsGirlAngie

Categories     Stew

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs chuck roast, cut into chunks
4 tablespoons olive oil
1 teaspoon white sugar
2 cups white pearl onions, peeled
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
3 cloves garlic, chopped
1/2 teaspoon dill seed
1 bay leaf
1 small cinnamon stick
3/4 teaspoon crushed dried rosemary
salt and pepper

Steps:

  • Brown beef cubs in olive oil in a large Dutch oven.
  • Remove and set aside.
  • Mix sugar into the drippings and add the onions, cooking until golden.
  • Return beef to the pot.
  • Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
  • Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
  • Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
  • Season with salt and pepper to taste.
  • Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.

Nutrition Facts : Calories 1089.5, Fat 80.4, SaturatedFat 28.9, Cholesterol 234.7, Sodium 543.7, Carbohydrate 19, Fiber 3.2, Sugar 9.9, Protein 65.4

STIFATHO: GREEK BEEF & ONION STEW



Stifatho: Greek Beef & Onion Stew image

This recipe is inspired by a family favorite Greek restaurant in Greenville, SC, "Never on Sunday." The older couple who own the restaurant prepare some of the best, most-authentic Greek recipes I've ever had. I've enjoyed this particular dish since I was a child. Although my version probably isn't as good as Iris' recipe, it tides me over when I can't make a visit the restaurant. This works better on top of the range as opposed to the crock pot.

Provided by jpknight22

Categories     Stew

Time 3h20m

Yield 4-5 , 4-5 serving(s)

Number Of Ingredients 11

3 lbs lean beef, cut into chunks
2 lbs white onions, quartered and sliced in half
1 3/4 lbs large potatoes, sliced into 3/4 inch rounds and quartered
3/4 cup olive oil
4 ounces red wine vinegar
10 garlic cloves, pressed
2 1/2 tablespoons tomato paste
2 bay leaves
3/4 tablespoon fresh rosemary
1 tablespoon salt
water (enough to cover contents of pot plus 1 1/2 inches)

Steps:

  • In a stew pot, lightly brown the meat in olive oil.
  • Add remaining ingredients and enough water to cover plus 1 1/2 inches. Stir ingredients together.
  • Bring to a boil and immediately reduce heat to low until gently simmering. Cover and simmer for 3-4 hours without stirring, until only a sauce remains.

Nutrition Facts : Calories 1291, Fat 80.1, SaturatedFat 22.9, Cholesterol 238.1, Sodium 2146, Carbohydrate 61.2, Fiber 8.9, Sugar 12.5, Protein 72.8

STIFADO (GREEK BEEF STEW)



Stifado (Greek beef stew) image

When i was first married (1960) we had a Greek friend, John Chipouras, who taught me how to make Stifado. We enjoyed many meals together, then he married my best friend, and they are still together! He still remembers that I used to make him Stifado! Now I see that my niece, Laurie Constantino, has it in her cookbook "Mediterranean Cooking in Alaska." I'll combine both recipes. This takes some time to prepare, and has to cook for about 3 hours. But it's worth it, and the leftovers are to die for.

Provided by ali Bresnahan @alibee

Categories     Beef

Number Of Ingredients 20

2 1/2 pound(s) stew meat or sirloin steak, cut into 1" chunks
- salt and freshly ground pepper
1/4 cup(s) olive oil
3 cup(s) onions, chopped
1 clove(s) garlic, finely chopped
2 cup(s) red wine
1/4 cup(s) red wine vinegar
1 can(s) tomatoes, chopped or diced
3 cup(s) beef stock
1/2 teaspoon(s) cloves
1 teaspoon(s) nutmeg
1 teaspoon(s) cumin
1 - cinnamon stick *important!
1 teaspoon(s) rosemary
4 - bay leaves
1 package(s) frozen (or fresh) pearl onions
2 tablespoon(s) butter
2 tablespoon(s) olive oil
3/4 cup(s) parsley, minced
- ground cinnamon, if needed

Steps:

  • Chop onions and garlic. Season meat chunks with salt and pepper.
  • Heat olive oil in a large pot, and brown the meat well on all sides. When brown, remove meat from pan with a slotted spoon, leaving the oil in the pan. Add onions and garlic to pan, add salt and pepper, and saute till soft.
  • Return meat to pan, stir in red wine, vinegar, tomatoes, beef stock, and spices, and bring to a boil. Cover pan, lower heat, and simmer for about 2 hours, until the meat is very tender. Remove the cover and continue cooking, stirring occasionally, for another hour.
  • While beef is cooking, saute the pearl onions in butter and olive oil until they are well browned on all sides. Five minutes before serving, stir the onions and parsley into the stew. Taste, and add a little cinnamon if needed. When done, remove cinnamon stick and bay leaves.
  • Serve with a nice crusty french bread.

BEEF STEW WITH GREEK FLAVOURS



BEEF STEW WITH GREEK FLAVOURS image

Categories     Beef

Yield 6-8

Number Of Ingredients 18

2 to 3 tbsp (25 to 45 mL) olive oil
3 lb (1.5 kg) lean stewing beef
2 garlic cloves, minced
1 tsp (5 mL) cumin seed
1/2 tsp (2 mL) ground cloves or allspice
5 1/2 oz (156 mL) can tomato paste
1 cup (250 mL) dry red wine
1 cup (250 mL) beef stock or broth
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) red wine vinegar
1 1/2 tsp (7 mL) granulated sugar
2 bay leaves
10 oz (284 g) pearl onions, about 2 cups (500 mL)
8 oz (250 g) small button mushrooms
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2mL) salt
4 oz (125 g) Greek feta cheese, crumbled
6 to 8 pita

Steps:

  • Heat 1 tbsp (15 mL) oil in a large pot over medium-high heat. Brown beef in batches. Remove each browned batch from pot, adding more oil as needed for the next batch. Add garlic, cumin seeds and cloves. Cook 1 minute, then return beef plus juices. Stir in tomato paste, wine, stock, oregano, vinegar, sugar, bay leaves and onions. Bring to a boil, stirring occasionally, then reduce heat. Cover and simmer 1 hour. Stir stew and continue simmering for 1 more hour or until beef is tender. Stew can be made 2 or 3 days ahead and refrigerated. Cut mushrooms in half. Stir into hot stew along with parsley and salt. Heat until hot. Sprinkle each serving with feta cheese and serve with warmed pita.

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