Savor this stew recipe…

5 Jan

Today’s recipe comes from Cooking the Greek Way (1984) by Lerner Publications One of a series of “easy menu ethnic cookbooks”, this Minneapolis publisher produced – and I happily own. (I’ll be preparing recipes from other volumes down the road!) Lynne W. Villios is the author. Appears these original volumes are out of print.

This hearty recipe is even better prepared the day before and reheated!

Beef and Onion Stew/Stifado

3 tablespoons vegetable oil

2 pounds beef chuck or top round, cut into 2-inch cubes

3 cups thinly sliced onions

2 cloves garlic, finely chopped

1 6-ounce can tomato paste

1 10 ½ ounce can beef broth

1 cup water

¼ cup red wine vinegar

½ teaspoon salt

⅛ teaspoon pepper

⅓ teaspoon cinnamon

1 bay leaf

In a Dutch oven, heat oil over medium-high until it begins to sizzle. Add meat and brown on all sides. When browned, remove meat with a spatula or slotted spoon and set aside. Put onions and garlic in Dutch oven and cook until light browned.

Return meat to Dutch oven. Add tomato paste, beef broth, water, red wine vinegar and seasonings; mix well.

Cover Dutch oven and turn heat to low. Simmer stew about 3 to 4 hours or until the meat is very tender. Stir every 15 minutes to prevent meat from sticking to the Dutch oven. The sauce will become very thick, almost like jam.

Remove bay leaf and serve.

Serve it over rice, mashed or roasted potatoes.

“As the stifado simmers, the onions become sweet, the sauce thick and flavorful and the meat fork tender!”

Today’s tip: Invest a sturdy Dutch Oven like Le Creuset,  my personal favorite – I have several. Ideal for stews, pot roast, soups, brisket, etc. Also works wonderfully as a deep fryer!

Check back often. Welcome your comments!

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