Greek Onion Stew-stefado
From theoharry 15 years ago
- 120 minutes to make
- Serves 6
This Greek stew can be made with any type meat; Beef, Chicken, Rabbit, Venison, or a blend. Small Onions (yellow or white) give a great flavor to any inexpensive cut of meat. The first time I served deer meat to my family, they finished the pot. Read more They still don't believe it wasn't beef. See less
Ingredients
- 2 lb stew meat Trimmed 1" cubes shopping list
- 2 Tbls olive oil shopping list
- 1 cup water shopping list
- 1 cup dry red wine shopping list
- 6 oz tomato paste (1 can) shopping list
- 1 tsp Dried oregano, Crumbled shopping list
- 1 Bay Leaf shopping list
- 2 tsp pickling spices in a tea ball or cheesecloth ball shopping list
- 1 tsp cinnamon shopping list
- 1 tsp sugar shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 lb yellow onions, 2” small or smaller shopping list
- 4 cloves garlic chopped shopping list
- 1 tbsp cornstarch mixed into 1/4 cup water (optional to thicken sauce) to be added in the last 10 minute of cooking shopping list
How to make it
- In a large Dutch oven or heavy pot (at least a 6 quart), heat the Olive oil, brown the meat for a few minutes. Add the rest of the ingredients. The onions should be left hole and not cut, the pickling spices need to be in a tea ball or wrapped in a cheesecloth bag, the rest just added to the pot.
- Simmer on a low heat for 2 hours. Remove the Pickling spice ball and bay leaf.
- Serve in shallow bowls or large plate with roasted potatoes.
- The juices are great when soaked up with fresh French Bread.
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