Greek Beef Stew

After a long day working, nothing is more comforting than walking into a kitchen filled with the aroma of a savory stew that has been simmering all day.

by Dani Yokhna
Greek beef stew


  • 3 pounds lean stew beef, cut in 1-inch cubes (Lamb makes a nice substitute.)
  • 4 T. butter
  • 2 cups water
  • 12 small white onions, peeled (but left whole)
  • 1 6-ounce can tomato paste
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • dash cinnamon
  • 6 medium carrots, cut in 1-inch pieces
  • 6 potatoes, peeled and quartered

In a frying pan, brown meat in butter. Place browned meat into slow cooker or crock pot. Pour 1/2 cup of water into frying pan and heat over medium heat, scraping up browned bits with a fork. Add pan water to meat in crock pot, along with remaining water, onions, tomato paste and seasonings. Cover and set to medium-low for 4 to 6 hours, or until meat is almost tender. Turn up heat and add carrots and potatoes; cook 30 to 40 minutes more or until vegetables are tender.

Serves 4 to 6.

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