GREEK VEGETABLE STEW
Steps:
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
GREEK STEW
I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later.
Provided by Craig Chandler
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
- Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
- Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
- Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.1 g, Cholesterol 85.5 mg, Fat 19.7 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 4.8 g, Sodium 402.4 mg, Sugar 5.4 g
BRIANI-- GREEK VEGETABLE STEW
Make and share this Briani-- Greek Vegetable Stew recipe from Food.com.
Provided by Theresa P
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together,and place in dutch oven or large pan.
- Bake at 375°F till done.
- Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
- Uncover for next 1/2 hour so that they get a light golden brown.
Nutrition Facts : Calories 338.4, Fat 18.7, SaturatedFat 2.6, Sodium 31.3, Carbohydrate 40.7, Fiber 9.9, Sugar 9.6, Protein 6.9
GREEK VEGETABLE STEW
Adapted from The Foods of the Greek Islands. Posted for ZWT6. Frozen peas may be substituted for fresh. Fava beans or green beans may also be substituted for the peas.
Provided by Chocolatl
Categories Stew
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/3 cup oil in a Dutch oven.
- Add onions and saute over medium heat for 2 minutes.
- Add fennel bulb and saute for 5 minutes, or until soft.
- Add potatoes and saute for 4 minutes more.
- Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
- Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
- Stir well.
- Simmer for 10 minutes more, or until vegetables are tender.
- Sprinkle with remaining dill.
- Serve warm or at room temperature.
Nutrition Facts : Calories 434.1, Fat 24.9, SaturatedFat 3.5, Sodium 57.2, Carbohydrate 45, Fiber 12, Sugar 12.1, Protein 10.9
GREEK SUMMER VEGETABLE STEW
A very traditionaldish from Ikaria, Greek. My family gave high praises to this dish, but there's hardly any fancy cooking techniques involved. All the ingredients used are in season during July/August/Sept. So this dish is best cooked during this period. What a lovely, simple recipe this is! (Recipe from Kochilas's "The Glorious Foods of Greece).
Provided by Izzy Knight
Categories Stew
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped.
- heat oil in a large pot over medium-high heat, add beans and onions.
- reduce heat to med-low, simmer for 5 minutes.
- add corn and potatoes.
- add enough water to almost cover the veggies.
- cover, bring to a boil.
- simmer again with low heat for another 25 minutes.
- add tomatoes and zucchini.
- Season.
- Stir and simmer further for another 25minutes or so.
- Serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!
Nutrition Facts : Calories 329.8, Fat 14.6, SaturatedFat 2.1, Sodium 32.5, Carbohydrate 48.1, Fiber 10.9, Sugar 7.9, Protein 8
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
More about "greek vegetable stew recipes"
GREEK VEGETABLE STEW (VEGAN, GLUTEN & DAIRY FREE)
From realgreekrecipes.com
4.2/5 (102)Category Main CourseCuisine Greek, MediterraneanCalories 487 per serving
- Heat olive oil in a cooking pot over medium-high heat. Add the onion and garlic and cook until soften and golden in color.
TOURLOU (GREEK VEGETABLE STEW) - HUNGRY HAPPENS
From hungryhappens.net
Reviews 4Category Side DishCuisine GreekTotal Time 35 mins
BRIAM:TRADITIONAL GREEK ROASTED VEGETABLES (VIDEO)
From themediterraneandish.com
10 TRADITIONAL GREEK SOUPS - INSANELY GOOD
From insanelygoodrecipes.com
GREEK VEGETABLE STEW RECIPE
From greekboston.com
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
From mygreekdish.com
GREEK OKRA STEW RECIPE WITH TOMATOES (BAMIES LADERES)
From mygreekdish.com
MAGEIRIO - IKARIAN VEGETABLE STEW | MEDITERRANEAN …
From dianekochilas.com
SOUFICO, ONE-POT VEGETABLE STEW | MEDITERRANEAN DIET, …
From dianekochilas.com
25 EASY GREEK VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL GREEK STEWS - MY GREEK DISH
From mygreekdish.com
VEGETABLE STEW | THE GREEK VEGAN
From thegreekvegan.com
COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)
From mygreekdish.com
GREEK VEGETABLE STEW WITH TOFU “FETA” - THE VEGAN ATLAS
From theveganatlas.com
GREEK BRIAMI RECIPE - VEGETABLE STEW BY ARCHANA'S KITCHEN
From archanaskitchen.com
GREEK VEGETABLE STEW – TOURLOU | AKIS PETRETZIKIS
From akispetretzikis.com
You'll also love