Greek Beef Stew with Feta

29 12 2010

I like stew.. especially when I am home for the day and can use one of my Le Creuset pots and let it simmer the whole day. It is chilly one here in Toronto today, and after the holidays, Ken and I are craving red meat and hearty but not calorically dense. I also popped a corned beef in the crock pot for tomorrow.. mmm corned beef. It will be a beefy week.

This is a recipe from the Crock Pot book from Canadian Living test kitchen. It is a good book, nothing too crazy so it is embraced by the suburbia set, and it is not for those who are looking for adventurous or for weirdly spiced food. This is a great recipe as it uses pantry items and beef cubes, or just cut up a steak and you are on your way. I made half of this recipe. The original recipe serves 8 LARGE portions.

Greek Beef Stew with Feta
(from Canadian Living)

3 lbs stewing beef
1 1/2 lbs small onion (about 7- i used 5 small shallots for half the recipe, rustic chop)
3 cloves garlic, minced
1 (28 ounce) can tomatoes
1/2 cup beef stock
1 (5 1/2 ounce) can tomato paste
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1/2 cup cold water
1 green pepper, chopped
1/2 cup feta cheese, crumbled
2 tablespoons chopped fresh parsley

Cut beef into 1 inch cubes, trimming off any fat & place in Dutch oven/crock pot. Cut onions lengthwise into wedges,add to pot along with garlic & tomatoes. Combine next 6 ingredients in a small bowl & pour into pot.

Cover & cook in 350F oven/crock pot on low/or dutch oven on a gentle simmer until beef is tender, about 3 hours

Whisk flour into water, then whisk 1/2 cup of the hot liquid from the Dutch oven into the flour mixture. Stir the mixture back into the Dutch oven. Serve, sprinkled with feta & parsley.

I found that our beef was a bit tough and therefore I would be challenging to those who have issues with texture. Next time I wouldn’t brown the meat, but slip the meat into the bubbling sauce at a lower temperature. This usually ensures the meat stays tender and doesn’t toughen up. This wasn’t my favourite thing ever as I found it challenging to eat.

Nuts on this are as follows: 1/2 cup serving (WLS)
Calories 225; 6g of fat, 12.75g of carbs, 29.7g of protein




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: