Greek beef stew

Recipe from: 5/8/1995 12:00:00 AM
Ingredients 14
Servings 6


  • 18
    baby onions, skinned
  • 250
    whole mushrooms
  • olive oil for frying
  • 2
    silverside or topside, cubed
  • salt and freshly ground black pepper
  • 15
    ground cumin
  • 5
    ground allspice
  • 2
    large cloves garlic, crushed
  • 500
    hot beef stock
  • 500
    red wine
  • 65
    red wine vinegar
  • 70
    tomato paste
  • 30
    brown sugar
  • 1
    bay leaf


Sauté; the onions and mushrooms in a little olive oil until lightly browned. Remove from the pan and set aside. Season the beef cubes with salt and pepper to taste. Sprinkle with cumin and allspice. In a large pan brown small quantities of the meat with the garlic. Mix the stock and red wine. Add the tomato paste, sugar and bay leaf and add to the meat. Reduce the heat and simmer for about 1 1/4 to 1 1/2 hours or until the meat is tender. Add the onions half an hour before the end of cooking time and the mushrooms just before the end of cooking time. If necessary, thicken the sauce with a little cake flour blended with water to form a smooth paste. Serve with wholewheat sesame triangles (see recipe).

Read more on: stew  |  beef

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