Greek Beef Stew


I have doubled this and tripled this recipe. I also do it ahead of time which make entertaining easy.  This recipe serves 6


  • 1/4 cup butter Butter, without salt
  • 3 lbs beef chuck cut into 2" cubes Beef, chuck, blade roast, separable lean and fat, trimmed to 1/2" fat, prime, cooked, braised
  • 2 cups red wine Alcoholic beverage, wine, table, red
  • 2 cups beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 6 oz tomato paste Tomato products, canned, paste, with salt added
  • 1/4 cup red wine vinegar Vinegar, red wine
  • 2 tbsp brown sugar Sugars, brown
  • 1½ tsp cumin Spices, cumin seed
  • 2 tsp minced garlic Garlic, raw
  • ½ tsp ground allspice Spices, allspice, ground
  • 2 bay leaves Spices, bay leaf, crumbled
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 18 small white onions
  • ½ lb mushrooms, quartered Mushrooms, raw
  • 3 tbsp butter Butter, without salt
  • 6 carrots Carrots, raw


Step 1

In heavy kettle melt ¼c butter over moderate heat. Add beef and toss to coat, do not brown too much. Add wine, stock, paste, vinegar, sugar, cummin, garlic, allspice, bay and salt and pepper. Bring liquid to a boil over moderate heat; simmer stew, covered for 1 hour and 30 minutes. ** In apan of boiling water, blanch onions and peel. Add to stew, cover for 30 minutes. In a skillet, saute the mushrooms in butter for 3 minutes. Stir into stew. Discard bay leaves and transfer the stew to a heated casserole ** This is the do ahead point. Bring back to at least room temperature before proceeding.


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