Beef Stew

The actual name of this dish translates to “reddened meat” and is one of the most versatile Greek dishes as it can be served with pasta, rice or steamed vegetables. I guess you can tell by the photo that serving it with pasta is one of my favourite ways. The way mum used to serve it was next to a big pile of thick-cut potato chips. OMG that was so good! My dad and brothers all loved home cut potato chips and they were on the dining table nearly every night. One of my brothers would get a slice of white bread, add chips in it and then a couple pieces of kokkinisto kreas, a dollop of that thick rich sauce, bring it together and take a bite (like the way you would eat a hot dog). Is there a name for what my brothers used to do? Is it a Chip Butty? Hang on… let me read up on it.

Yes , it is! “A Chip Butty is a sandwich made with chips (fried potatoes) on buttered white bread or bread roll with an added condiment like ketchup” hahaha Well this is a Greek-Style Chip Butty with the condiment being Kokkinisto Kreas! Have I confused you all yet?

I often laugh at how our eating habits have changed. No white bread, No buttering any bread for that matter! No fried potatoes (now I only bake them), and definitely no carb and fat overload in one meal! Though one day I may put it all together to show you how droopingly delicious it is LOL

Prep Time: 15 minutes

Cooking Time: 1.5 hours

Serves: 4-6

1kg beef chuck steak, cubed

1 large onion, diced

3 cloves garlic, minced

800g organic crushed tomatoes (fresh or canned)

1/4 cup olive oil

1/4 cup parsley, finely chopped

1/4 tsp ground cinnamon

1/4 tsp pemento spice

1/2 tsp dried oregano

Sea salt / pepper

2 cups boiling water OR vegetable stock

1 pkt gluten free Pasta

  1. Heat oil in a wide base deep pot and add the beef. Brown on all sides. This could take up to 10 minutes as the beef will release liquid. On a high heat, allow it to reabsorb and brown.

  2. Add the onions and garlic, oregano, all the spices, parsley, sea salt and pepper. Combine well and sauté for 2-3 minutes.

  3. Add tomatoes, boiling water and bring to boil. Then reduce heat and simmer covered for 1.5 hours. Check every 30 minutes and gently stir. If needed add more boiling water or stock.

  4. Once beef is cooked, prepare pasta as instructed on packet.

  5. Drain pasta and add to pot of beef stew. Gently stir through and serve immediately.

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