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Really Easy Greek Stew

This recipe is put together in less than 20 minutes. And then it can stew in the oven while you do fun things. Or prepare the rest of your dinnerparty - it's a great dish to share with friends.

I was going to make it for the dinner party we have Friday, only I really want to make islandsmoke's fantastic hot avocados, and that has feta in it as well. The avocados are vegetarian and totally worth trying.

This is also worth trying and totally not vegetarian.

Serves 4
600 gram (1.3 pound or 21 oz) beef to stew.
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon oregano
1 teaspoon chilipepper
1 ounce tomato paste
125 ml beef stock (4 to 5 fluid oz)

4 tomatoes
1 yellow and 1 green pepper

200 gram (7 oz) feta

This is the sort of cut you want.

Cut the beef in pieces of about 5x5 cm (2x2 inch).

Mix the next 6 ingredients in the oven dish you want to use, add the beef and let it marinate for about 15 minutes. Cover the dish with tin foil.

Then put in a COLD oven (no preheating) at 175C (350F) and stew for three hours. The first time you make this, you had best check the amount of liquid every hour, top up with stock if necessary. The second time you'll know what your oven does.

Cut the tomatoes in 6 wedges each (8 if big ones) and the peppers in chunks or stripes. Add them to your dish after two hours and mix with the beef.

Put the feta in small cubes on top of the dish and stew for another hour.

Great with rice or crusty bread.

On warmer days a Greek retsina wine would go well with it, when it's chillier a good, full red. If you have the chance to try it, the red wine from Nemea (Greece) is excellent, but unless you're actually in Greece, check price before buying.


( 9 comments — Leave a comment )
Aug. 30th, 2016 04:19 pm (UTC)
This sounds great!

Also sounds within the feeble range of my culinary skills. It will have to wait for cooler weather though. No way I'm running the oven for three hours just now.

Due to an odd set of circumstances, I am trying to make paella tonight. I predict total disaster.

Aug. 30th, 2016 09:27 pm (UTC)
Looking forward to the paella story. I bet it'll be good.

I totally see why you want to wait for colder weather. It's a good winter dish, but it's also good on a chilly summer day. If one has those.
Aug. 30th, 2016 06:34 pm (UTC)
This sounds fantastic! Yet another TRS!recipe that goes right into the recipe folder.

I did an image search to check if I got the meat cut right. Shin would be this, right?

Edited at 2016-08-30 06:34 pm (UTC)
Aug. 30th, 2016 09:26 pm (UTC)
Ah, the shin is too low on the leg, I see. This is the sort of cut you want - google on "sucadelap" for more images.

Thanks for pointing it out; I've corrected the post and put in a picture instead.
Aug. 31st, 2016 07:23 pm (UTC)
It might just have been that the image search gave me the wrong thing or I selected the wrong pic. It did look plausible to me because it's what my mum taught me to make goulash with.

Next not-so-warm weekend, it's our dish!
Aug. 31st, 2016 08:47 pm (UTC)
Retsina goes well with something?

Sorry. ;)

This sounds yummy, and will give it a try if when it cools down.
Sep. 2nd, 2016 11:25 am (UTC)
It really is a great dish.

And for me, Retsina evokes memories of the very first Greek restaurant that opened in home town, and the totally new food and tastes. Also, holidays in Greece. So I'm rather fond of it ...
Oct. 1st, 2016 11:16 pm (UTC)
Had this tonight, and it was great!

I used chuck roast, and it was just right for this, lots of flavor and cooking this way made it fork tender. We had asparagus a la aabbey with it, and a baguette.


Edited at 2016-10-01 11:18 pm (UTC)
Oct. 2nd, 2016 09:58 am (UTC)
Glad you both enjoyed it! And lovely to let me know. It's such fun getting the occasional mail when someone has actually tried a recipe. I'm still glad Bear started this com after Orlando.
( 9 comments — Leave a comment )