My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 9, 2010

Greek Stefado

While reading My Farmhouse Kitchen, one of my favorite blogs, it almost made me sad. She was showing pictures of all this fall stuff, candy corn, maple syrup, Halloween magazine covers, etc. My friends, summer is almost over. I love fall, but that means winter is close behind. Yuck, how I hate winter.

I thought I would cheer myself up by sharing a wonderful Greek beef stew that my sister, Sandy sent me. Yes she does cook on occasion and is a wonderful cook.

Greek Stefado
6-8 servings
print recipe

2 medium to large onions, thinly sliced
1 stick butter
3 pounds lean stew meat, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 bay leaf
2 tablespoons currants
1 (6-ounce) can tomato paste
1/2 cup dry red wine, have some while you're cooking and the rest with dinner
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 large clove garlic, minced or mashed
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ground cloves
1/2 pound crumbled feta cheese or Monterey Jack, or domestic Muenster
3/4 cup walnut halves
1 small jar of sliced pimento stuffed olives (optional) I like them

In a heavy kettle, that is oven proof, saute' onion in butter until limp. Season meat generously with salt and pepper; add to kettle, and gently stir to coat each piece with onion mixture. Add bay leaf and currants. Stir together tomato paste, wine, vinegar, sugar, garlic, cinnamon, cumin, cloves and add to kettle. Cover and simmer until meat is very tender, at least 2 hours in the oven at 325 degrees. Stir to blend. Sprinkle with cheese and walnuts and olives, heat until cheese just softens.

Like most stew this is best made a day or two ahead of serving. Add the cheese, walnuts and olives after reheating.

1 comment:

  1. Wow. Very different. Sounds delish. I think I would have to do the cheese, walnuts and olives only on my own or my husband would say, "What is this?????" He is not very adventurous. But I think we would both love the flavors you are cooking into this stew. Hate to say it but these spices remind me of fall.


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