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Rustic Greek Rouge Beef Stew

Name: Rustic Greek Rouge Beef Stew
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 3 tablespoons olive oil; 1/4 teaspoon ground cloves; 1 bay leaf; 1 can (14-oz) chopped tomatoes in juice; 1/2 cup red wine; 2 tablespoons flat leaf parsley, chopped; 5 shallots, finely chopped; 1 tablespoon granulated sugar; 3 garlic cloves, minced; 1 teaspoon salt; 4 tablespoons tomato paste; 1 cup beef stock; 1/4 teaspoon ground black pepper; 3 pounds cubed stewing beef; Cooked basmati rice or mashed potatoes, for serving; 1 large cinnamon stick

A sumptuous Greek stew made with beef, aromatic spices and tomatoes, brought together to create a riot of comforting flavors. This recipe provides easy step-by-step instructions for stovetop, Instant Pot and slow cooker methods, ensuring a hearty delight regardless of your cooking preference.



1 hr 30 min

TOTAL TIME

468

CALORIES

$4.82

PER SERVING

Ingredients

16 INGREDIENTS

6 SERVINGS

3 tbsp olive oil

1/4 tsp ground cloves

1 whole dried bay leaf

14 oz canned chopped tomatoes

in juice

1/2 cup red wine

2 tbsp fresh flat leaf parsley

chopped

5 whole shallots

finely chopped

1 tbsp granulated sugar

1/4 tsp ground black pepper

3 lbs cubed stewing beef

cooked basmati rice

for serving

1 large cinnamon stick

Directions

MEAT PREPARATION

10 min

PREP TIME

1 hr 20 min

COOK TIME

1 hr 30 min

TOTAL TIME

Brown the cubed stewing beef in olive oil in a large skillet over medium-high heat. Ensure all sides are nicely browned by stirring occasionally.

Add the minced garlic, bay leaf, cinnamon stick, salt, ground cloves, and ground black pepper to the beef. Stir until the spices are equally distributed and the mixture is aromatic.

INSTANT POT METHOD

Transfer the spiced beef to an Instant Pot along with the chopped shallots, sugar, chopped tomatoes, tomato paste, beef stock and wine. Stir well.

Seal the Instant Pot. Set to high pressure and cook for 45 minutes.

Once done, allow it to naturally release for 10 minutes before manually releasing the rest of the pressure.

STOVETOP METHOD

If using a stovetop, transfer the spiced beef to a Dutch oven. Add the chopped shallots, sugar, canned tomatoes, tomato paste, beef stock, and red wine. Stir well.

Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 1 1/2- 2 hours, regularly stirring and adding water if required, until the beef is tender.

SLOW COOKER METHOD

For slow cooker, place the spiced beef in the slow cooker along with the chopped shallots, sugar, canned tomatoes, tomato paste, beef stock and wine. Stir them together.

Set on high and cook for 5 hours or up to 7-8 hours on low, until the beef is tender to your liking.

FINISH WITH

In either method, stir in the chopped parsley once done and check for seasoning.

Serve hot over cooked basmati rice or fluffy mashed potatoes.

Health Info

Macros

19g

CARBS

18g

FAT

53g

PROTEIN