Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, greek stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well. Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar. Stifado is rooted from the Middle Ages of Italy, where it was originally named stufato which means stew, then brought to Greece by Venetian people.
Greek Stew is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Greek Stew is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have greek stew using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Greek Stew:
- Take 1/2 lb Ground Lamb
- Get 1 Onion
- Get 3 cloves garlic
- Prepare 1 eggplant
- Take 2 yellow squash
- Take 3 tomatoes
- Get fresh oregano and basil
- Take 1/3 lb Feta cheese
For the cold winter days, serve with creamy mashed potatoes for a warming and hearty meal that will take the chill out of any evening. And of course with some crusted bread aside to dig into all this delicious tomato sauce. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened.
Instructions to make Greek Stew:
- Here are the ingredients before cooking.
1. Brown the lamb by itself. There will be a lot of fat rendered. - Remove the lamb from the pan and put it on a paper towel lined bowl.
- Wipe out the pan to get rid of the fat but don't wash the pan. Add the onion and cook for three minutes over medium heat in a couple of teaspoons of olive oil.
- Add garlic and cooked until fragrant (about 1 min). Then add cubed eggplant and squash.
- After the squash and eggplant are browned slightly (about 5 min) add diced tomatoes and about 1/4 c water or stock. (Red wine would be good, too) And 1/2 of the fresh oregano and basil.
- Cover and cook for 5-10 minutes over medium low heat
- Add the ground lamb and cubed feta cheese and reduce sauce by cooking with the lid off for 5 minutes
- Finish the dish with the other half of fresh oregano and basil, salt and pepper, a few red pepper flakes, and a drizzle of your best olive oil. You can serve it over rice or pasta or have it with a couple of slices of crusty French bread to mop up the delicious broth. Enjoy!
Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. "On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion and water," says Andrew Zimmern. "They eat it straight from the pot with their hands—no bowls. Stifado or Sti-fa-th-o as it's pronounced in Greek is a truly flavorful meat stew. Cooked in red wine along with shallots and plenty of sweet spices.
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