A wonderful pairing of tender meat and potatoes. Similar to a typical American stew, yet with a distinct Greek touch.
Greek stews traditionally feature just one vegetable and a lot of delicious broth.Susan Tweeton
- 1½–2 pounds lean stew meat, lamb or beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–4 cloves garlic, minced
- 1–2 bay leaves
- 1–2 teaspoons oregano
- Pinch of allspice
- 1 can tomato sauce (8 ounce)
- 3 cups water or beef broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds red or white potatoes
- Cut large potatoes into large pieces, or use small baby or “creamer” potatoes and don’t bother with peeling or cutting into chunks. Peel if desired.
- Heat olive oil in heavy Dutch oven. Add lamb/beef in batches and brown well on all sides; set aside. Add onion to pot and sauté until golden. Drain off any excess fat.
- Return lamb/beef to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, and water or beef broth. Bring to simmer and cook for 1–1½ hours until meat is just tender. Add potato chunks and cook approximately 30 additional minutes until meat and vegetables are completely tender. Adjust seasonings.
Serve with sweet French bread.