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Beef Stew Recipe
Katerina's Finest

Beef Stew

Below are two sets of directions – one is for the stove-top and one is for the crock pot. You can also make this ahead of time and freeze it for later. It is perfect served with french fries, baked potato or rice. Enjoy!
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Prep Time 20 minutes
Course: Dinner, Main Course, Soup
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 2/3 cup Olive Oil
  • 3 lbs Beef cut into serving size pieces
  • 1 Onion finely chopped
  • 1 can (16 oz) Puréed Tomatoes or fresh if preferred
  • 3-4 tbsp Parsley finely chopped, dry parsley will also work
  • 1 tsp Sugar optional
  • 1 tbsp Red Wine Vinegar
  • Salt
  • Pepper

Method
 

  1. Heat the oil in a heavy pan
  2. Add meat and cook over medium-low to medium heat for 8-10 minutes until browned throughout
  3. Add the onion and continue to stir occasionally for 2-3 minutes
  4. Add the remainder of ingredients. Reduce heat, cover, and simmer for 30 minutes or until meat is tender and the sauce is thick. If needed, you can add a little water

Notes

Consider adding bite size potatoes and peas to the mix near the end of the cooking process. You could also try to replace the parsley with other spices like all spice berries, cinnamon, cloves or cumin. If you use any of these spices, use them in small quantities.

Crock Pot Option

Combine all of the ingredients into a crock pot and leave it on high for about 2 hours, or until the meat is cooked tender. You can also add bite size potato pieces and peas 1 hour before the cooking process is done.
Tip: If you intend to freeze some of this meal, do not add potatoes. Potatoes do not freeze well.