COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

greek-style beef stew

October 26, 2018

when I think of fall and winter, I think of warm, comforting meals... soups, stews, roasts and one-pot meals over a bed of noodles, rice or other stick-to-the-bones goodness. this dish is a twist on the classic beef stew filled with deep, warm flavors of cinnamon and bay leaf and sweetness from the brown sugar and V8. this hearty dish gets extra flavor from browning the meat before the slow-cook begins and ends up being fall-apart tender.

 

equipment – pressure cooker, instant pot or slow cooker

*you can use any of the above options depending on what you have at home and how much time you have

 

serving – serve this dish over a bed of buttered noodles or on it's own with a thick slice of crusty, toasted bread

*optional [but preferred!] – top the dish, either way you make it, with plain greek yogurt and freshly chopped dill

greek-style beef stew

yields: 4 servings              prep time: 15 minutes               cook time: 45 minutes

 

INGREDIENTS

2 Tbsp. olive oil

1.5 lbs. beef stew meat

2 tsp. kosher salt

1 tsp. black pepper

¾ tsp. cinnamon

1 ½ Tbsp. all-purpose flour

6 oz. frozen Vidalia onions

1 ½ cups carrots, peeled and chopped in 1-inch thick pieces

1 ½ tsp. minced garlic [3 cloves]

1 ½ cup beef broth

½ cup V8 juice

1 Tbsp. brown sugar

1 ½ Tbsp. Worcestershire sauce

1 bay leaf

1 [12 oz.] package of egg noodles

optional: plain Greek yogurt and freshly chopped dill, for topping

 

DIRECTIONS

Pat your meat dry and season with the salt, pepper and cinnamon. Add the flour and toss to coat.

Set your pressure cooker [or instant pot] to sauté mode and heat up the olive oil.

Add the meat to the base of the cooker and sauté until the meat has browned on all sides.

Remove the meat and set aside. Using a spatula, scrap up the brown bits on the bottom of the pot.

Re-add the meat and all the remaining ingredients, except the noodles. Stir to combine.

Replace the lid onto the cooker and cook!

pressure cooker – cook for 35 minutes with a 10-minute natural release

slow cooker – cook on low for 8 hours or high for 4 hours.

Cook the egg noodles according to the package directions.

Toss the cooked noodles in some butter, salt and pepper. Spoon the beef stew over the top.

Optional: top with plain Greek yogurt and freshly chopped dill!

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