GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
GREEK STEW
I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later.
Provided by Craig Chandler
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
- Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
- Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
- Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.1 g, Cholesterol 85.5 mg, Fat 19.7 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 4.8 g, Sodium 402.4 mg, Sugar 5.4 g
GREEK FISHERMAN'S STEW
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
- Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
- Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
- When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 442 milligrams, Sugar 4 grams
GREEK VEGETABLE STEW
Steps:
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
GREEK/EGYPTIAN BEEF STEW
I love this recipe, as does my family. It can be served with pasta, but usually I serve it as a stand alone. This recipe came from the internet, but I can't seem to remember where I got it. If you have picky eaters who will not eat onions, half the onions, then quarter them so the pieces are large enough to pick out (though my two year old thinks they are noodles in this recipe). They are very important in the flavoring.
Provided by Actressdancer
Categories Stew
Time 2h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large stewing pot.
- Add meat.
- Brown the meat slightly on all sides.
- Add all remaining ingredients.
- Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce).
GRECIAN ISLE STEW
This stew has become a favorite. Has bold flavors and makes a filling lunch or dinner. Add salad, fresh bread and wine to complete the meal. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Stew
Time 2h15m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
- Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
- Rinse well, then set aside to drain.
- Heat the oil in a large soup pot.
- Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
- Add the eggplant and saute 5 minutes, stir frequently.
- Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
- Add green beans, bell peppers, tomatoes, and wine.
- Cover and simmer 15-20-30 minutes or until the vegetables are tender.
- Add olives, parsley, lemon juice, capers, and dill; stir to combine.
- Let heat through; adjust seasoning to taste with salt and pepper.
- Ladle into individual bowls.
- Top with a little feta cheese, if desired.
Nutrition Facts : Calories 220.4, Fat 6.9, SaturatedFat 1, Sodium 586.2, Carbohydrate 33.5, Fiber 9.4, Sugar 11.1, Protein 5.2
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