Ingredients for Greek Stew
- Stewing Beef
- Small Onion
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Beef Stock
- Tomato Paste
- Red Wine Vinegar
- Dried Oregano
- 1/2 teaspoon salt
- Pepper
- 2 tablespoons all-purpose flour
- 1/2 cup cold water
- 1 large green bell pepper, chopped
- Feta Cheese
- Fresh parsley, chopped, to taste
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How to Make Greek Stew
- Preheat oven to 350°F (175°C).
- Cut 1.5 lbs cross rib or blade roast into 1-inch cubes, trimming excess fat. Place in a 6-quart Dutch oven.
- Cut 2 large onions lengthwise into wedges, leaving root end intact. Add to the Dutch oven along with 4 cloves minced garlic and 1 (28 ounce) can crushed tomatoes.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons dried oregano, 1 tablespoon dried basil, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour mixture into the Dutch oven.
- Cover the Dutch oven and cook in the preheated oven until the beef is incredibly tender, approximately 3 hours.
- In a separate small bowl, whisk together 2 tablespoons all-purpose flour and 1/2 cup cold water until smooth.
- Carefully remove 1/2 cup of the hot cooking liquid from the Dutch oven and whisk it into the flour mixture to create a slurry.
- Stir the flour slurry into the Dutch oven.
- Add 1 large green bell pepper, chopped, to the stew.
- Cover and cook for an additional 15 minutes, or until the stew has thickened to your desired consistency.
- Serve hot, sprinkled generously with crumbled feta cheese and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
50g
Fat
98g
Carbs
10g
