23 March, 2013

Crock-pot Greek Beef Stew | The Mediterranean Slow Cooker


Crock-pot Greek Beef Stew with Tiny Onions and Cinnamon ingredients
Makes 6 - 8 servings
3 Tbsp olive oil
3.5-lbs beef chuck, cut into 2-inch pieces
Salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, very finely chopped
24 pearl onions, trimmed
1/2 cup dry red wine
1/4 cup red wine vinegar
1 (28-oz) can tomato purée
1 bay leaf
1/2 tsp ground cinnamon


Notes:  The vinegar (infusions here) is essential to the layering of flavors. Serve with potatoes mashed with olive oil.


Directions
Stovetop preparation
In a large heavy skillet over Medium-High temperature, heat the oil. Pat the beef dry with paper towels; add in batches, without crowding the pan. Brown well on all sides, about fifteen (15) minutes per batch. Use a slotted spoon to transfer beef to a large slow-cooker; sprinkle with salt and pepper.

To the skillet, add the chopped onion; cook, stirring often, until softened, about ten (10) minutes.

Stir in the garlic and cook for one (1) minute more.

Stir in the pearl onions, wine, and vinegar; bring liquid to a simmer and then pour into slow cooker.


Simmer in slow cooker
To slow cooker, stir in the tomato purée, bay leaf and cinnamon. Cover and cook on Low setting until the beef is very tender, about six to eight (6 to 8) hours.

Discard the bay leaf. Serve hot.     Back to Top


Michele Scicolone, The Mediterranean Slow Cooker (New York: Houghton Mifflin Harcourt, 2013), 114 - 115.

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