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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Another variation of this lovely Greek stew. I used to make this on the stove-top and in the oven, I have now adapted it for my crock pot. Most time goes into cleaning the small onions and I do this the evening before. If you don't want to be bothered with that substitute a large chopped onion. Ingredients:
1 lb small onion, i use pickling or 1 lb white pearl onion |
2 lbs braising beef or 2 lbs stewing beef, cut in cubes |
1 tablespoon all-purpose flour |
1/3 cup olive oil, divided |
1 medium onion, finely chopped |
3 garlic cloves, crushed |
1 (14 ounce) can chopped tomatoes (use fresh tomatoes if you prefer) |
1/2 cup red wine |
1/8 cup red wine vinegar or 1/8 cup balsamic vinegar |
1 tablespoon tomato paste or 1 tablespoon tomato puree |
2 bay leaves |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 teaspoon dried oregano |
1/2 tablespoon honey |
salt and pepper |
crumbled feta cheese, to serve (optional) |
chopped fresh parsley, to serve (optional) |
Directions:
1. Cover the onions with boiled water, stand for 5 minutes, drain, peel and set aside.
2. Dust the beef with the flour.
3. Heat half of the oil in a large frying pan and brown the beef, transfer to the crock pot.
4. Heat the rest of the oil and on a high heat brown the small onions for approx ten minutes.
5. Lower the heat to medium and add the chopped onion and the garlic, fry for another 5 minutes.
6. Now add the rest of the ingredients, mix and warm through then transfer to the crock pot.
7. Cook on low for 6 to 8 hours until tender.
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