Sweet & Sour Greek Beef Stew with Olives, Lemon, Honey and Raisins

Sweet & Sour Greek Beef Stew with Olives, Raisins & Honey
Serves 6
A simple stew with complex layers of flavor. Try serving with one of Greece's red wines, such as Xynomavro or Agiorgitiko.
  1. 3 pounds stewing beef, cut into serving size pieces
  2. 1 cup dry red wine
  3. 2/3 cup balsamic
  4. 1/3 cup extra virgin Greek olive oil
  5. 2 large onions, finely chopped
  6. 3 garlic cloves, finely chopped
  7. 2 cups chopped canned plum tomatoes
  8. 2 teaspoons Greek honey
  9. 1/2 cup Greek raisins
  10. 1 lemon, peeled, seeded and cut into thick rounds
  11. 2 fresh rosemary sprigs
  12. 2 bay leaves
  13. Salt, pepper to taste
  14. 15 Kalamata olives
  15. 4 tablespoons toasted pine nuts
  16. 1 cup fresh chopped flat-leaf parsley
  1. Heat the olive oil in a large, wide pot or Dutch oven over medium-high heat and sear the meat, turning on all sides until browned. Remove with a slotted spoon and set aside.
  2. Add the onions to the pot, reduce heat to medium and cook, stirring occasionally, until lightly browned. Stir in the garlic.
  3. Place the meat back in the pot over medium heat. Season lightly with salt and pepper. Add the wine and balsamic. Bring to a simmer and cook for a few minutes to burn off the alcohol. Add the tomatoes, honey, bay leaves, rosemary, raisins, and lemon slices. Add enough water, if needed, to just cover the meat.
  4. Cover and simmer for 1 ½ to 2 hours, or until the meat is tender. Fifteen minutes before removing from heat, add the olives and pine nuts. Taste and adjust for salt and pepper. Stir in the parsley and serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/

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