Recipe & Photo:Tavern Beef Stew

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Photo Courtesy: Betty Crocker for Regional Cuisines of Greece. 
Photo 2:  A typical Tavern sign in the Ports of Call and on the islands. 

 Salonika or Salonica or Thessaloniki on the northeast coast of Greece is a sophisticated port city. This beef stew dish is prepared with red & green bell peppers, Feta Cheese, tomatoes, olive oil, garlic, home made Beef stock and spring onions. 

We had this lovely dish for lunch at a Greek Tavern, called Dounias. 

 SALONIKA: TAVERN CLASSIC BEEF STEW 

3 tblsp. Olive Oil
2 pounds beef stew meat of choice chopped into 1 Inch Chunks
2 spring onions, 5 shallots or 2 large onions of choice
3 cloves of minced garlic
500 grams of vine fresh ripe and juicy red tomatoes crushed 
a pinch of sugar
salt and freshly ground green, Rose and Black peppercorns
1 large Red bell pepper sliced into 1/2 inch strips julienne
2 Italian style Green bell peppers seeded and sliced into 1/2 inch strips 
2 Cups home made beef stock 
1 tablesp. tomato paste 
1 or 2 shot glasses of white dry wine, or red
3 1/2 oz. or 1 cup crumbled Greek Feta Cheese

4 servings 

1)  In a Dutch Oven,  heat olive oil over medium heat
2) season the beef chunks with salt and freshly ground pepper
3) sauté the chunks of beef in the Dutch Oven, browning on all sides, about 4 to 5 minutes
4) with a slotted spoon: remove the beef chunks and place in large bowl
5) sauté onion in the Dutch Oven until tender and then, the garlic until tender
6) stir in the tomatoes, the beef stock, the wine and the tomato paste
7) reduce the heat to simmer and stir occasionally; simmering for 15 mins.
8) add the strips of bell peppers and the Beef chunks. Now, cover the Dutch Oven, and simmer 15 to 20 mins. 
9) season to taste 
10) add thyme fresh or dried, a pinch of Orégano fresh or dry, salt and ground peppercorns, rosemary, parsley ...
11) to serve, ladle in bowls and sprinkle with Feta crumbled, and serve with crusty warm bread and red wine.

SIMPLE AND EASY. 

ENJOY,
 M.C.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Recipe & Photo:Tavern Beef Stew Posted: 07 September 2012 at 06:19
	Photo Courtesy: Betty Crocker for Regional Cuisines of Greece. Photo 2: A typical Tavern sign in the Ports of Call and on the islands. Salonika or Salonica or Thessaloniki on the northeast coast of Greece is a sophisticated port city. This beef stew dish is prepared with red & green bell peppers, Feta Cheese, tomatoes, olive oil, garlic, home made Beef stock and spring onions. We had this lovely dish for lunch at a Greek Tavern, called Dounias. SALONIKA: TAVERN CLASSIC BEEF STEW 3 tblsp. Olive Oil 2 pounds beef stew meat of choice chopped into 1 Inch Chunks 2 spring onions, 5 shallots or 2 large onions of choice 3 cloves of minced garlic 500 grams of vine fresh ripe and juicy red tomatoes crushed a pinch of sugar salt and freshly ground green, Rose and Black peppercorns 1 large Red bell pepper sliced into 1/2 inch strips julienne 2 Italian style Green bell peppers seeded and sliced into 1/2 inch strips 2 Cups home made beef stock 1 tablesp. tomato paste 1 or 2 shot glasses of white dry wine, or red 3 1/2 oz. or 1 cup crumbled Greek Feta Cheese 4 servings 1) In a Dutch Oven, heat olive oil over medium heat 2) season the beef chunks with salt and freshly ground pepper 3) sauté the chunks of beef in the Dutch Oven, browning on all sides, about 4 to 5 minutes 4) with a slotted spoon: remove the beef chunks and place in large bowl 5) sauté onion in the Dutch Oven until tender and then, the garlic until tender 6) stir in the tomatoes, the beef stock, the wine and the tomato paste 7) reduce the heat to simmer and stir occasionally; simmering for 15 mins. 8) add the strips of bell peppers and the Beef chunks. Now, cover the Dutch Oven, and simmer 15 to 20 mins. 9) season to taste 10) add thyme fresh or dried, a pinch of Orégano fresh or dry, salt and ground peppercorns, rosemary, parsley ... 11) to serve, ladle in bowls and sprinkle with Feta crumbled, and serve with crusty warm bread and red wine. SIMPLE AND EASY. ENJOY, M.C.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 11 September 2012 at 10:20
	This looks really good, Margi - it seems to me that there are some common roots with Serbian Lovački Djuveč, as well as Hungarian Bogrács Gulyás - but it is also quite unique in its own right.
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 11 September 2012 at 10:49
	Tas, Thanks for your compliment and your suggestion links. I shall take a look at the Hungarian and the Serbian beef stew specialties. Best regards. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.