72711 beef eggplant stew greek Recipes

stewing beef, onion (about 7), garlic, minced, tomatoes, beef stock, tomato paste, red wine vinegar, dried oregano, salt, pepper, flour, cold water, green pepper, chopped, feta cheese, crumbled, chopped freh parsley

stewing beef, cut in 1 inch pieces, chopped onion, garlic, minced, vegetable oil, tomato paste, water, sliced carrot, red wine, minced parsley, salt, pepper, corkscrew macaroni, shredded cheddar cheese, butter or 1/4 cup margarine

stew meat, chopped, garlic clove, diced, butter, water, salt, bay leaf, pepper, white onions, onion, chopped, mushroom, sliced, tomato paste, monterey jack cheese, grated, red wine vinegar

stew meat, oil, onion, chopped, garlic, minced, tomato paste, red wine, water, sliced carrot, rotini pasta, velveeta cheese, cubed, butter

eggplants (cut into cubes with skin on ) or 2 medium ), onion , cut into slivers, olive oil, ground cumin, tomatoes or 14 1/2 oz stewed diced, boneless skinless chicken breasts, chicken broth

eggplants, olive oil, lemon thyme leaves , plus a few whole sprigs to garnish, maldon sea salt and black pepper, pomegranate, buttermilk, greek yogurt, olive oil , plus a drizzle to finish, garlic clove, crushed, salt

eggplant (about 1 1/2 lb), anchovy fillets (or 1 tbsp paste), garlic cloves, finely minced, shallot, minced, capers, rinsed, drained and chopped, fresh ground black pepper, extra virgin olive oil, divided, fresh lemon juice (or to taste), salt, chopped parsley, for garnish, toast points or toasted pita bread, wedges, chopped hard-cooked egg, chopped red onion, capers, greek yogurt

beef stew meat, cubed, tomato paste, white pearl onion, fresh parsley, chopped, pepper, bay leaf, dried oregano, ground cinnamon, ground cumin, sugar, white wine, red wine, garlic cloves, feta, crumbled, walnuts, fresh parsley, chopped

eggplant, cut in 1/4 inch slices (about 1 pd), olive oil, lean ground beef, zucchini , halved lengthwise and sliced, green bell pepper, quartered and sliced, onion, sliced, fresh minced garlic (or more to taste), stewed tomatoes, tomato sauce (hunt s is best), salt and pepper, ground cinnamon, rigatoni pasta, cooked and drained to only firm-tender (can use more pasta if desired), cream of celery soup, undiluted, whole milk or 1 cup half-and-half cream, monterey jack cheese, grated (or any similar cheese), grated parmesan cheese (can use more to taste)

eggplants, salt, salt, vegetable oil, ground lamb, black pepper, allspice, onions, carrot, bell pepper, tomato paste, garlic cloves, pomegranate syrup, dried mint

ground beef , lean, italian pork sausage, chopped onions, chopped bell pepper, chopped zucchini, chopped eggplant, stewed tomatoes, tomato paste, tomato sauce, mushrooms, diced celery, garlic cloves, dehydrated onion, dry oregano, dry parsley, dry rosemary, dry thyme, dry basil, marjoram, beef bouillon, black pepper, spaghetti sauce mix

ground beef, eggplant, peeled and cubed, zucchini, cubed, onion, chopped, yellow bell pepper, chopped, garlic, minced, stewed tomatoes, cooked rice, shredded cheddar cheese, divided, beef broth, oregano, savory, thyme, salt, pepper

lean beef, cut into chunks, white onions, quartered and sliced in half, potatoes, sliced into 3/4 inch rounds and quartered, olive oil, red wine vinegar, garlic cloves, pressed, tomato paste, bay leaves, fresh rosemary, salt, water (enough to cover contents of pot plus 1 1/2 inches)

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

eggplant (about 2 medium), olive oil for brushing, onions, chopped (about 2 cups), garlic cloves, minced, olive oil, ground lamb (preferably 10% fat), a 28- to 32-oz c n whole tom toes with juice, tomato paste, cinnamon, ground allspice, unsalted butter, all-purpose flour, milk, egg, lightly beaten, an 8-oz package feta, crumbled (about 1 1/2 cups), twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

eggplants, minced onion, minced garlic cloves, stalk minced celery, sunflower seeds, olive oil, cooked brown rice, mint (dried or fresh ), lemon , juice of, chopped fresh parsley, salt, pepper, crumbled feta (to taste)

eggplant, salt, olive oil (for frying ), garlic sauce, plain flour, salt, egg yolk, oil, lukewarm water

eggplants, peeled, coarse salt, corn oil, dried greek oregano, baita cheese or 15 tbsp montasio cheese, grated, parmigiano-reggiano cheese, grated, tomatoes, thinly sliced