Description
A traditional Greek dish featuring tender beef stewed with aromatic spices and vegetables, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 bay leaf
- Salt and pepper to taste
- 1 pound pearl onions, peeled (or 1 large onion, quartered)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Return the browned beef to the pot. Stir in the diced tomatoes, red wine, beef broth, tomato paste, oregano, cinnamon, allspice, bay leaf, salt, and pepper. Bring to a simmer.
- Once simmering, cover the pot and reduce the heat to low. Cook for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
- In the last 30 minutes of cooking, add the pearl onions or quartered onion to the pot.
- Taste and adjust seasoning if necessary. Remove the bay leaf before serving. Garnish with fresh parsley.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- You can substitute the beef with lamb for a different flavor profile.
- For a vegetarian version, use a mix of vegetables instead of meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg