Greek Vegetable Stew Recipes

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GREEK VEGETABLE STEW



Greek Vegetable Stew image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

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 CHICKEN STEW



Greek Chicken Stew image

With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
1 tablespoon jarred minced garlic
4 teaspoons dried Greek seasoning, crumbled between the fingers
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can garbanzo beans, rinsed and drained
1 cup fat free, less sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into serving pieces
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Cinnamon Couscous, recipe follows
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
  • While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.

BRIAMI: GREEK VEGETABLE STEW



Briami: Greek vegetable stew image

Make and share this Briami: Greek vegetable stew recipe from Food.com.

Provided by nealbray

Categories     Stew

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

1 lb zucchini
1 lb aubergine (eggplant)
1 lb peeled potato
1 cup of peeled carrot
2 sliced onions
2 sliced green peppers
1 lb fava beans (soak over night)
1 1/2 lbs tomatoes
1 1/2 cups olive oil
1/2 cup chopped parsley
black pepper
1 cup water

Steps:

  • Slice all vegetables in 1" pieces.
  • In a large pot drizzle in olive oil and brown the first 6 ingrediants.
  • Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
  • Cover and stir occasionally over moderate heat until vegetables are done.
  • Serve over rice or couscous.

Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7

GREEK FISHERMAN'S STEW



Greek Fisherman's Stew image

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

3 tablespoons extra-virgin olive oil
1 medium onion, diced
6 cloves garlic, sliced thin
1 small head fennel, diced
1/4 teaspoon red chile flakes, or to taste
2 large beefsteak tomatoes, cored and chopped, with their juices
1 teaspoon sea salt, or to taste
1 cup dry white wine
1/2 pound Yukon Gold potatoes, peeled and diced
Ground black pepper
1 tablespoon lemon juice
2 pounds wild striped bass fillets, skinned, cut in 12 pieces
6 basil leaves, torn
1 cup mayonnaise seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional)

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

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)



Briami (Greek Oven-Roasted Vegetables) image

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories     One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Steps:

  • Preheat oven to 420 degrees F.
  • Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
  • Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
  • It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
  • Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
  • This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
  • Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

GREEK STEW



Greek Stew image

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

1 cooking spray (such as Pam®)
2 tablespoons olive oil, divided
2 large onions, cut into 1/2-inch dice
4 cloves garlic, or more to taste, minced
8 chicken thighs, or more to taste, trimmed
2 cups dry white wine
2 (6.5 ounce) cans tomato sauce
½ teaspoon ground black pepper
1 lemon, juiced
1 drop hot pepper sauce (such as Tabasco®)
1 pinch ground cinnamon

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 STYLE BEEF STEW



Greek Style Beef Stew image

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

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

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 CHICKEN STEW WITH CAULIFLOWER AND OLIVES



Greek Chicken Stew With Cauliflower and Olives image

Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don't use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 to 4 garlic cloves (to taste), minced
6 to 8 chicken legs and/or thighs, skinned
2 tablespoons red wine vinegar
1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
1/2 teaspoon cinnamon
Salt and freshly ground pepper
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
1 to 2 tablespoons chopped flat-leaf parsley
1 to 2 ounces feta cheese, crumbled (optional)

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
  • Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
  • Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
  • Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
  • Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 1127 milligrams, Sugar 7 grams, TransFat 0 grams

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