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  • Greek Beef Stew

    4 votes
    Greek Beef Stew
    Prep: 20 min Cook: 8-10 hours Servings: 6
    by John Spottiswood
    300 recipes
    >
    This is a delicious ethnic variation on classic beef stew. I think the cinnamon gives it a unique and delicious flavor. Adults and kids we have served this to both loved it. I adapted this from Mark Bittman's How to Cook Everything.

    Ingredients

    • 2 tablespoons olive oil
    • 2 1/2 pounds beef chuck or round, trimmed of surface fat and cut into 1 inch cubes
    • Salt and freshly ground black pepper to taste
    • 2 large onions, cut into eighths or 20 pearl onions skewered with a toothpick (to hold together)
    • 3 tablespoons flour
    • 1 cup chicken, beef, or vegetable stock, 1 cup water, and 1 cup dry red wine, (or 3 cups of whatever mix of these you prefer)
    • 2 bay leaves
    • 1/2 tsp ground cinnamon
    • 2 whole cloves
    • 1 6oz can tomato paste
    • 1/4 cup red wine vinegar
    • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
    • 4 Iarge potatoes, peeled and cut into 1-inch chunks
    • 4 large carrots, peeled and cut into 1-inch chunks
    • 1 heaping tablespoon minced garlic
    • Minced fresh parsley leaves for garnish

    Directions

    1. Heat a large casserole or deep skillet (that can later be covered) over medium-high heat for 2 or 3 minutes; add the oil,
    2. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. Season the meat with salt and pepper as it cooks.
    3. When the meat is brown, remove it with a slotted spoon. Add a little more oil if needed and add the onions. Cook, stirring, until they soften, about 6 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock, water and wine, bay leaf, thyme, cinnamon, cloves, tomato paste, vinegar, and meat, and bring to a boil.
    4. Using a spatula, scrape all the onions and sauce into a slow cooker. Add the potatoes, carrots, minced garlic and the browned meat. Set to low and cook for 6-10 hours.
    5. Garnish with parsley and serve over orzo or bulgar pilaf.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      This was a big hit with kids and adults at our recent gathering. If you get bored with regular beef stew...this is definitely a great variation!

      Comments

      • Bill Farley
        Bill Farley
        This looks like a keeper, John. Greek foods are my favourite, so will give it a try and let you know how it turned out.

        Bill Farly
        British Columbia
        Canada.

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