Beef Stew A hearty stew, bursting with vegetables and simmered in a tasty tomato sauce. A fine example of Greek home style cooking. |
INGREDIENTS:
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11/2 - 2 pounds lean beef or lamb stew meat
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2 tablespoons olive oil, extra virgin
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1 large onion, chopped
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2 – 4 cloves garlic, minced
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1 – 2 bay leaves
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1 – 2 teaspoons oregano
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Pinch of allspice
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1 – 8 ounce can tomato sauce
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3 cups water or beef broth
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1-teaspoon salt
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1/2 teaspoon pepper
DIRECTIONS:
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Heat olive oil in heavy Dutch oven.
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Add beef in batches and brown well on all sides; set aside.
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Add onion to pot and saute until golden.
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Drain off any excess fat.
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Return beef to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, and water or beef broth.
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Bring to simmer and cook for 1-1/2 hours until meat is just tender.
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Add desired vegetables and cook approximately 30 additional minutes until meat and vegetables are completely tender.
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Adjust seasonings.
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Serve with sweet French bread and/or roasted potatoes.
Vegetable
options:
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Green Beans – Cut 2 pounds fresh green beans in 3-inch lengths, or use one large (28 ounce) bag of frozen green bean cuts.
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Peas – Use 2 pounds fresh-shelled peas or one large (32 ounce) bag frozen peas.
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Okra – Use 1-pound fresh okra or one 16-ounce bag frozen okra.
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Zucchini – Use 6-8 medium fresh zucchini (approximately 2 pounds) cut into large pieces.
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Lima Beans – Use 1 pound large fresh-shelled lima beans or one 16-ounce bag frozen large (NOT “baby”) lima beans.
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Potatoes – Use 2 pounds red or white potatoes cut into large pieces (peeled, if desired).
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Potatoes and Green Beans – Use 1 pound red or white potatoes cut into large pieces (peeled, if desired) and either 1 pound fresh green beans cut into 3 inch lengths or one 16-ounce bag frozen green bean cuts.
