Recipe & Photo:Tavern Beef Stew
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2503
Printed Date: 26 March 2026 at 21:08
Topic: Recipe & Photo:Tavern Beef Stew
Posted By: Margi Cintrano
Subject: Recipe & Photo:Tavern Beef Stew
Date 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. |
Replies:
Posted By: TasunkaWitko
Date Posted: 11 September 2012 at 10:20
|
This looks really good, Margi - it seems to me that there are some common roots with Serbian http://foodsoftheworld.activeboards.net/lovaki-djuve_topic1278.html" rel="nofollow - Lovački Djuveč , as well as Hungarian http://foodsoftheworld.activeboards.net/bogrcs-gulys_topic1789.html" rel="nofollow - Bogrács Gulyás - but it is also quite unique in its own right. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date 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. |