knicks_fan87
Active member
This is one of my favorite dishes, make sure to cook it low and slow so that you get the meat super tender. Firs you will need to drizzle the olive oil into a frying pan and set the heat to medium. Add the meat and brown fully on both sides. This should take about 2-3 minutes per side. Transfer the meat to a plate, drizzle with salt and pepper, and cover the meat lightly with aluminum foil.
With the heat set to medium-low, add the garlic, cloves, and onions and stir. Saute until the onions are translucent. This should take about 5-6 minutes. Add the bay leaf and tomatoes and saute for another 2 minutes, stirring a few times as the tomatoes cook. Stir in the water and wine and tomato paste mixture.
Add the meat, cover, and set the heat to medium-high. Let the mixture come to a boil and then reduce it to a simmer. Cook for about an hour and a half or until the meat gets very tender.
With the heat set to medium-low, add the garlic, cloves, and onions and stir. Saute until the onions are translucent. This should take about 5-6 minutes. Add the bay leaf and tomatoes and saute for another 2 minutes, stirring a few times as the tomatoes cook. Stir in the water and wine and tomato paste mixture.
Add the meat, cover, and set the heat to medium-high. Let the mixture come to a boil and then reduce it to a simmer. Cook for about an hour and a half or until the meat gets very tender.
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1/2 cup Greek olive oil
- 2 1/2 pounds beef for stewing, cut into six pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 5 cloves garlic, finely chopped
- 3 whole cloves
- 2 medium onions, diced
- 1 whole bay leaf
- 2 medium tomatoes, finely chopped
- 9 cups water
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