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Рецепт Greek Beef Stew
by John Spottiswood

Greek Beef Stew

This is a delicious ethnic variation on classic beef stew. I think the cinnamon gives it a unique and delicious flavor. Adults and kids we have served this to both loved it. I adapted this from Mark Bittman's How to Cook Everything.

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Подготовка: Греция Greek
Приготовление: Порций: 6

Хорошо сочетается: orzo, bulgar pilaf

Wine and Drink Pairings: Cabernet sauvignon

Ингредиенты

  • 2 tablespoons olive oil
  • 2 1/2 pounds beef chuck or round, trimmed of surface fat and cut into 1 inch cubes
  • Salt and freshly ground black pepper to taste
  • 2 large onions, cut into eighths or 20 pearl onions skewered with a toothpick (to hold together)
  • 3 tablespoons flour
  • 1 cup chicken, beef, or vegetable stock, 1 cup water, and 1 cup dry red wine, (or 3 cups of whatever mix of these you prefer)
  • 2 bay leaves
  • 1/2 tsp ground cinnamon
  • 2 whole cloves
  • 1 6oz can tomato paste
  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 4 Iarge potatoes, peeled and cut into 1-inch chunks
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 1 heaping tablespoon minced garlic
  • Minced fresh parsley leaves for garnish

Инструкции

  1. Heat a large casserole or deep skillet (that can later be covered) over medium-high heat for 2 or 3 minutes; add the oil,
  2. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. Season the meat with salt and pepper as it cooks.
  3. When the meat is brown, remove it with a slotted spoon. Add a little more oil if needed and add the onions. Cook, stirring, until they soften, about 6 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock, water and wine, bay leaf, thyme, cinnamon, cloves, tomato paste, vinegar, and meat, and bring to a boil.
  4. Using a spatula, scrape all the onions and sauce into a slow cooker. Add the potatoes, carrots, minced garlic and the browned meat. Set to low and cook for 6-10 hours.
  5. Garnish with parsley and serve over orzo or bulgar pilaf.