Greek Stew
From bayoucook 15 years agoIngredients
- 1/4 cup butter plus 3 TB olive oil shopping list
- 3 lb. extra-lean stew beef shopping list
- 1 1/2 cup dry red wine, divided shopping list
- 1 - 15oz. can chopped tomatoes with garlic shopping list
- 1 - 6 oz. tomato paste shopping list
- 1 1/4 cup hot tap water shopping list
- 3 TB olive oil shopping list
- 3 med. onions, chopped shopping list
- 6 cloves garlic, chopped shopping list
- 1 tsp. (plus to taste) ground cinnamon shopping list
- 1/2 tsp. (to taste) dried oregano shopping list
- salt and freshly ground pepper shopping list
- 4 TB chopped fresh parsley, to garnish shopping list
How to make it
- Heat the butter and 3 TB olive oil in a large, heavy Dutch oven and add the stew meat. Brown very well on all sides - cook in batches if need be. Add 1/2 of the wine and simmer for five minutes. Stir in the tomatoes, tomato paste, and hot water. Cover and simmer 10 minutes.
- Meanwhile, heat the other 3 TB of oil in a skillet and cook the onions and garlic about 10 minutes, until lightly browned. Add to the stew mixture. Add cinnamon, oregano, salt, and pepper. Add the rest of the wine. Cover and simmer until meat is very tender, about 1 1/2 to 2 hours. Garnish with parsley.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
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