Beef Stew with Sweet Potato and Peas


This Beef Stew with Sweet Potato and Peas is a delicious, aromatic dish with tender, juicy beef pieces and a thick tomato sauce. But lets focus on why we made this dish.

I have been trying to teach my husband to cook for 17 years. Yes, 17 years. In that period of time he has made toast and… well nothing else really. Why should he? He has a personal chef at home cooking him everything and anything he wants! But there comes a time when this wife becomes unwell and he realizes, “shit, I should learn to cook a few of our favourite dishes for the kids so I can help her out” and so here enters recipe number 2 on that list, GREEK BEEF STEW aka Kokkinisto Kreas (The first recipe he learnt was Pork Roast with Crackling).

I once read an article that said the steps to teaching your husband to cook is to buy him a cook book and cook from it together, then praise him whist he is cooking and start with simple recipes. I have all that covered except for the cookbook part. I did that once before and it didn’t work. Once we started cooking recipes he was familiar with because they were my own, all of a sudden he was interested in learning.

It was actyally really fun spending time in the kitchen together. I know many couples that cook together but we never have (except on BBQ nights) so this was a learning experience for me just as much as it was for him. It made me realize how much I love to teach and how much I love interacting with people when it comes to cooking. My kids jumped in too and before I knew it, we were all in the kitchen having a ball.

I hope you enjoy cooking my Greek Beef Stew as well. It is a simple recipe that does take a little time to cook but well worth the wait. I would suggest making the whole amount so there is enough for dinner the following night as well but serving it with a different side dish.

Let me know how much you enjoy this recipe and send me a photo! You can find me on Instagram, Facebook, Pinterest and Twitter. Enjoy x

Serves 6

1.5 kg beef chuck steak, 3cm cubed

(porterhouse steak is a more tender cut but pricier)

800g organic crushed tomatoes (fresh or canned)

1 large onion, diced

3 cloves garlic, minced

1/4 cup olive oil

1/2 cup parsley, finely chopped

1/4 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp memento spice (clove / nutmeg)

½ tsp sea salt

¼ tsp ground pepper

2 cups boiling water (plus extra if needed once potatoes are added)

400g potatoes or purple sweet potato, diced into 3cm cubes

1 cup peas

  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 then brown.

  2. Add the onions and garlic and all the spices, parsley, sea salt and pepper. Combine well and sauté for a minute.

  3. Add tomatoes, boiling water and bring to boil. Then reduce heat and simmer covered for 70 minutes. Check every 20 minutes and gently stir. If needed add more boiling water or stock.

  4. Add the potatoes and extra boiling water if needed and simmer for a further 40 minutes.

  5. In the final 5 minutes of simmering add the peas. Turn off heat and allow to sit for 10 minutes before serving.

  6. Serve on its own or along side some rice, pasta or steamed vegetables.

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