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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This Greek stew can be made with any type meat; Beef, Chicken, Rabbit, Venison, or a blend. Small Onions (yellow or white) give a great flavor to any inexpensive cut of meat. The first time I served deer meat to my family, they finished the pot. Read more . They still don't believe it wasn't beef. Ingredients:
2 lb stew meat trimmed 1 cubes |
2 tbls olive oil |
1 cup water |
1 cup dry red wine |
6 oz tomato paste (1 can) |
1 tsp dried oregano, crumbled |
1 bay leaf |
2 tsp pickling spices in a tea ball or cheesecloth ball |
1 tsp cinnamon |
1 tsp sugar |
1/2 tsp salt |
1/2 tsp pepper |
1 lb yellow onions, 2” small or smaller |
4 cloves garlic chopped |
1 tbsp cornstarch mixed into 1/4 cup water (optional to thicken sauce) to be added in the last 10 minute of cooking |
Directions:
1. In a large Dutch oven or heavy pot (at least a 6 quart), heat the Olive oil, brown the meat for a few minutes. Add the rest of the ingredients. The onions should be left hole and not cut, the pickling spices need to be in a tea ball or wrapped in a cheesecloth bag, the rest just added to the pot.
2. Simmer on a low heat for 2 hours. Remove the Pickling spice ball and bay leaf.
3. Serve in shallow bowls or large plate with roasted potatoes.
4. The juices are great when soaked up with fresh French Bread.
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