Inauthenticgreekstew Recipes
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
INAUTHENTIC GREEK STEW
My own recipe. A sort of Greek inspired lamb, tomato and spinach concoction... anyway it's an easy, hearty, healthy and cheap stew using ingredients that can be easily found and virtually no preparation. Feel free to mess with the proportions as you like, but this should be enough to comfortably feed three.
Provided by elmsyrup
Categories Stew
Time 27m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large frying pan and add the onion, finely chopped.
- Allow the onion to soften on a medium heat for about 10 minutes. Slightly caramelise but don't allow to become brown or crispy.
- Add the minced lamb to the frying pan and turn up the heat a bit. Fry the mixture, stirring frequently, for about 5 minutes until the lamb is browned. Or you could use quorn in which case omit this step- see step 5.
- Drain off some of the oil and put the mince and onions into a large saucepan.
- Add the tin of tomatoes, the purees and the spinach. If you are using quorn add at this stage, and you'll need a bit more water. Allow to simmer for about 5 minutes until the spinach is defrosted and heated through, stirring often (or you can use fresh spinach, which may be quicker).
- Drain and rinse the tin of chickpeas. Add them, and the lemon juice, to the pot and continue to simmer until they are warmed through and the sauce has thickened to your preferred consistency.
- Taste and season to your preference. You might like to use a little sugar to balance the sharp flavours, but the tomato puree should hopefully have done that already. Serve with hearty bread if you like. My soda bread is perfect! This also tastes great reheated the next day.
Nutrition Facts : Calories 735.9, Fat 45.9, SaturatedFat 18, Cholesterol 121.7, Sodium 554.8, Carbohydrate 43.8, Fiber 10.3, Sugar 6.3, Protein 38.5
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
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