Monday, 22 July 2013


Another of my Greek favourites!  We used to order this lovely stew in Corfu, and I have some very happy memories of that holiday so I had to recreate it at home. 

This is another simple assembly job on these hot summer days. 
If weather is more favourable to standing at the hob then by all means brown the shallots and beef before continuing.  

For two of us I used : 

1 ½ lb diced casserole beef
7 or 8 medium shallots
4 large cloves of garlic
1tb olive oil
1 generous sprig of rosemary, and the same of fresh oregano or marjoram
2 bay leaves
1 x 450g tin chopped plum tomatoes
1tb tomato puree
½ bottle of red wine
Salt and pepper to taste 

Simply add the olive oil to a medium casserole, peel the shallots and garlic cloves and add whole to the pan, add the diced beef and chopped herbs.  Give everything a stir and then add the tomatoes, tomato puree and red wine, season to taste and pop a lid on the pan. 

Pop into the oven and leave to cook quietly.  I cooked mine at 150oC / 275 o F / gas mark 2 for 3 hours.
Serve with chips (French fries) or saut√© potatoes,with a Greek salad on the side.  Some crusty bread for mopping up the lovely sauce wouldn’t go amiss either!
* if you have some black olives to hand, a few of those added before cooking makes a nice addition too.


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