Greek Stew
Greek Stew

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, greek stew. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Greek Stew is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Greek Stew is something that I have loved my whole life. They’re fine and they look wonderful.

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.

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

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

Instructions 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. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Dorothy's Stefado (Greek Beef Stew) This is a Greek beef stew made with small onions.

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