Greek Stew
Greek Stew

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, greek stew. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Bring the pot up to high pressure over high heat. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired. Traditionally Greek beef stifado is served with orzo pasta, rice, hilopittes (egg pasta) or chip potatoes.

Greek Stew is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Greek Stew is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek stew using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Greek Stew:
  1. Get 1/2 lb Ground Lamb
  2. Make ready 1 Onion
  3. Make ready 3 cloves garlic
  4. Make ready 1 eggplant
  5. Take 2 yellow squash
  6. Get 3 tomatoes
  7. Prepare fresh oregano and basil
  8. Prepare 1/3 lb Feta cheese

A delicious and super healthy Greek okra stew recipe (Bamies Laderes) with potatoes, cooked in rich aromatic tomato sauce! Okra is an ingredient that is often under appreciated, but if you cook it the right way it's definitely worth giving it a try. In a large saute pan, heat the oil over medium heat. Add the olives and cook and stir for several minutes.

Steps to make Greek Stew:
  1. Here are the ingredients before cooking.
  2. Brown the lamb by itself. There will be a lot of fat rendered.
  3. Remove the lamb from the pan and put it on a paper towel lined bowl.
  4. Wipe out the pan to get rid of the fat but don't wash the pan. Add the onion and cook for three minutes over medium heat in a couple of teaspoons of olive oil.
  5. Add garlic and cooked until fragrant (about 1 min). Then add cubed eggplant and squash.
  6. After the squash and eggplant are browned slightly (about 5 min) add diced tomatoes and about 1/4 c water or stock. (Red wine would be good, too) And 1/2 of the fresh oregano and basil.
  7. Cover and cook for 5-10 minutes over medium low heat
  8. Add the ground lamb and cubed feta cheese and reduce sauce by cooking with the lid off for 5 minutes
  9. Finish the dish with the other half of fresh oregano and basil, salt and pepper, a few red pepper flakes, and a drizzle of your best olive oil. You can serve it over rice or pasta or have it with a couple of slices of crusty French bread to mop up the delicious broth. Enjoy!

In a large saute pan, heat the oil over medium heat. Add the olives and cook and stir for several minutes. Dorothy's Stefado (Greek Beef Stew) This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall–without fail–you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes.

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