Escape the winter chill with a hearty bowl of Greek Beef Stew, a comforting classic brimming with rich flavors and tender, melt-in-your-mouth beef. This isn't your average stew; it's a vibrant tapestry of juicy tomatoes, earthy potatoes, fragrant herbs like oregano and bay leaf, and the satisfying depth of red wine. Imagine succulent chunks of beef, infused with the sunshine of the Mediterranean, warming you from the inside out. The recipe seamlessly blends simplicity with stunning results, perfect for a cozy weeknight dinner or a special occasion.
Forget complicated techniques and lengthy prep times; this Greek Beef Stew is surprisingly easy to make. Each ingredient plays a crucial role in building the complex, layered flavors that define this dish. Ready to experience the magic of authentic Greek cuisine in your own kitchen? Let's dive into the step-by-step process and create a truly unforgettable meal.
Tools Needed
- Large pan or pot
- Knife
- Wooden spoon or spatula
Ingredients
- Brown or yellow onions: 2 (medium sized)
- Shallots: 6 (optional)
- Garlic cloves: 6
- Fresh oregano: 7 grams (or dried - see description for details)
- Chuck beef: 1.5 kilos (large diced)
- Olive oil: 30 milliliters
- Salt
- Ground cumin: 4 grams
- Tomato paste: 130 grams
- Dried red wine: 160 milliliters (or beef/chicken stock)
- Red wine vinegar: 60 milliliters
- Chicken or beef stock: 550 milliliters (or water)
- Sea salt flakes
- Cracked black pepper
- Cinnamon sticks: 2
- Whole cloves: 10
- Dried bay leaves: 4
- Currants: 90 grams (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Brown the Beef
- Slice onions in half, peel, and dice into large pieces. Halve shallots, peel, and use as is.
- Use the side of a knife to crush garlic cloves and roughly chop.
- Roughly chop fresh oregano, removing any woody stems.
- In a large pan over medium-high heat with olive oil, brown the beef in batches, seasoning with salt.
Step 2. Sauté Aromatics and Build the Flavor Base
- Add chopped onions and shallots to the same pan and sauté for about 3 minutes.
- Add chopped garlic and sauté for 45 seconds.
- Add ground cumin and tomato paste, cook for 1 minute.
- Add red wine (or stock), let it boil for 30 seconds. Add red wine vinegar, chicken/beef stock (or water), salt, and pepper. Simmer for 3 minutes.
Step 3. Simmer the Stew
- Add the browned beef, cinnamon sticks, cloves, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Remove the lid, add chopped oregano and currants (optional). Gently stir, check seasoning, and simmer uncovered for another hour.
Step 4. Serve
- Remove bay leaves. Serve stew with mashed potatoes or other desired accompaniments.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Save scraps from onion and shallot preparation for stock.
- If the pan gets dry while sautéing, add a splash more oil.
- Don't burn the garlic; it can ruin the dish.
- Be gentle when stirring the stew after the first hour of cooking, as the beef and onions will be soft.
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef besides chuck?
Yes! Other tough cuts like beef short ribs or shank work well, as they benefit from the long simmering time. Just adjust cooking time as needed.
2. What can I substitute for red wine?
Beef broth or even water can replace the red wine. For a deeper flavor, try adding a tablespoon of red wine vinegar.
3. How can I make this stew ahead of time?
This stew tastes even better the next day! Make it ahead and refrigerate. Reheat gently on the stovetop or in the oven before serving.
This Greek Beef Stew is more than just a recipe; it's a culinary journey to the sun-drenched shores of Greece, all from the comfort of your own kitchen. Enjoy the rich, warming flavors and the satisfying feeling of creating a delicious and impressive meal. Kalí órexi! (Bon appétit!)