Learn to make Diane Kochilas’ hearty winter braised beef dish with tangy Greek olives. The dish goes perfectly with pasta, especially noodles and fettuccine or Greek hilopittes, but also pairs well with rice, mashed potatoes, and more. Enjoy a Greek red wine with it, too, and don’t forget to accompany it with a Greek salad or any other Mediterranean salad, using fresh seasonal vegetables, herbs, and plenty of extra virgin olive oil. Beef Stew with Olives is Greek comfort food, brought to you step by step by Greek cooking guru Diane Kochilas. 5-6 servings ½cup extra-virgin Greek olive oil, plus more for garnish 2 — 2 ½ pounds beef, cut into big pieces Salt 2 medium-size onions, peeled and finely chopped 2 garlic cloves, finely chopped 3 cups chopped fresh peeled or canned tomatoes 1 cup dry white wine 1 big piece of orange peel plus grated zest for garnish 2 bay leaves, ripped 1 tsp. dried oregano 4-5 allspice berries Freshly ground black pepper 2 carrots, peeled and whole 2 celery stems, trimmed 1 cup Greek green olives, pitted 1. In a large heavy pot, heat olive oil in medium heat and add meat, turning frequently to brown on all sides evenly. Season with salt when browned. 2. Add the onion and stir. Stir in the garlic. Sauté until wilted. Add tomatoes, stir and extinguish with white wine. Pour in a little water at room temperature; add the orange peel, bay leaves, oregano, berries, pepper, carrots and celery. Stir and pour in more water if needed to cover the 2/3 of the …
Video Rating: 4 / 5