 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
A mixed meat stew that started out as a sweet and sour way to use some leftover cranberries and ended up tasting like a Stifado - so I was told by the eaters!. Appreciated by the fans of the local Greek Restaurant (my family)! A bit of an experiment (with the cranberries) but a happy accidental result. I cooked mine in a Wok and a slow cooker but I imagine any pan and stewing method will work. Ingredients:
400 g stewing beef |
200 g chicken breasts |
2 small onions |
200 g cherry tomatoes (whole) |
1 green pepper |
1 red pepper |
1 teaspoon minced garlic |
40 ml red wine vinegar |
100 g mushrooms |
100 g cranberries |
1 teaspoon olive oil |
1/2 teaspoon mixed spice |
Directions:
1. Slice the stewing beef and chicken into thin strips (about 3cm long).
2. Slice the onions lengthways into thin strips.
3. Remove the seeds and pith from both peppers and slice them into pieces to match the beef and chicken strips.
4. Slice the mushrooms.
5. Fry the beef and chicken strips to seal in the tsp of olive oil. Season with a little salt and black pepper. Remove the meat from the pan and put it to one side.
6. Add the onion and pepper strips to the meat juices and fry lightly until slightly softened. Re-introduce the meat and add all the other ingredients.
7. Stir and bring to a gentle simmer for 2 to 3 minutes.
8. Transfer to the Slow Cooker (crock pot) and cook for 5 hours.
9. Serve with rice or mediterranean seasoned potatoes or just about anything you want.
|
|