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Greek Beef Stew
2lbs Stewing Beef{2in. cubes} 2tsp. Dried Oregano
1/3 cup Flour 1 Bay Leaf
2 tbl. Olive oil 1/2 tsp. Salt
1 1/4 cup Red Wine 2 Red Onions
1 1/4 cup Beef Broth 1/4 cup Kalamata Olives
5 1/2 oz. Tomato Paste 14 oz. can Artichoke Hearts
2 tbl. Brown Sugar 1 Sweet Pepper {optional}
2 Crushed Garlic Cloves 2 Small Zucchini {optional}
1/2 tsp. Allspice Gremolada {optional}
Coat beef cubes with flour. Heat in 1 tbl. oil in heavy saucepan; Brown meat. Remove and repeat with remaining beef and oil. Add 1 cup wine to pan; scrape pan. Stir in broth, tomato paste, brown sugar, garlic, allspice, oregano, bay leaf and salt. Return meat, plus any juices to pan and bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours. Cut onions into 8 pieces. Stir onions and olives into stew. Simmer for 30 mins. Rinse artichokes and slice in half. Seed and cut pepper in 1" pieces. Cut zucchini into 1/4 inch slices. Stir into stew and add remaining wine. Cook until vegetables are tender, About 5 mins. Discard the bay leaf. Sprinkle top with gremolada just before serving.
Mix 1 large crushed garlic clove with grated peel of 1 lemon and 1 cup chopped fresh parsley.