Easy Delicious Casserole
- Replies 7
Rustic and authentic Greek beef stew cooked with sweet shallots in an aromatic red sauce. So popular, you’ll find this dish on almost every specials board at every taverna there is, it’s that loved! Gather at the table with family or friends , break crispy fresh bread and enjoy perfect for the cold nights ahead
Serves 4 to 6
Prep Time 10 min
Cook time 1.5 to 2 hours
INGREDIENTS
1kg chuck steak. Cut into large chunks
6 Tbsp extra virgin olive oil
Approximately 15 shallots
2 cloves of chopped garlic
1 Tbsp tomato paste
1/2 cup red wine or substitute with beef stock
2 sticks of cinnamon
6-8 whole cloves
2/3 tsp ground cinnamon
1/4 tsp allspice
800g crushed tomatoes
1 cup water or beef stock
Salt and pepper to taste
Fresh parsley to garnish
Method
Preheat your oven to 180°C. Place your Dutch oven or oven proof pot over medium high heat, add the oil and brown the meat in batches (the meat does not need to be cooked through). Add another drizzle of olive oil & sauté the whole shallots for approximately 2 minutes then add the chopped garlic. Add to the pot with the red wine, then add the tomato paste along with all the spices & cook for 2 minutes or until aromatic.
Pour in the crushed tomatoes & water then add seasoning. Add the meat back into the pot & transfer into the oven with the lid on for 1.5 hour. After the first hour check to see if the meat is tenderising. If it is not yet tender & needs more liquid, add some & continue cooking until the beef is tender & falls apart effortlessly, approximately 1.5 -2 hours total cooking time.
Notes.
- The casserole was cooked in the oven for two hours at 180°C with the lid on. Oven temperatures vary so keep an eye on it once it hits the 1.5 hour mark.
- Cooking time may take a little while longer.
- This casserole is traditionally cooked over the stove. If you are cooking it this way, be very gentle when stiring as the onions can fall apart as the goal is to keep them whole (this is why I prefer the oven). Also you may need to keep adding a little water as it cooks over the stove.
Serves 4 to 6
Prep Time 10 min
Cook time 1.5 to 2 hours
INGREDIENTS
1kg chuck steak. Cut into large chunks
6 Tbsp extra virgin olive oil
Approximately 15 shallots
2 cloves of chopped garlic
1 Tbsp tomato paste
1/2 cup red wine or substitute with beef stock
2 sticks of cinnamon
6-8 whole cloves
2/3 tsp ground cinnamon
1/4 tsp allspice
800g crushed tomatoes
1 cup water or beef stock
Salt and pepper to taste
Fresh parsley to garnish
Method
Preheat your oven to 180°C. Place your Dutch oven or oven proof pot over medium high heat, add the oil and brown the meat in batches (the meat does not need to be cooked through). Add another drizzle of olive oil & sauté the whole shallots for approximately 2 minutes then add the chopped garlic. Add to the pot with the red wine, then add the tomato paste along with all the spices & cook for 2 minutes or until aromatic.
Pour in the crushed tomatoes & water then add seasoning. Add the meat back into the pot & transfer into the oven with the lid on for 1.5 hour. After the first hour check to see if the meat is tenderising. If it is not yet tender & needs more liquid, add some & continue cooking until the beef is tender & falls apart effortlessly, approximately 1.5 -2 hours total cooking time.
Notes.
- The casserole was cooked in the oven for two hours at 180°C with the lid on. Oven temperatures vary so keep an eye on it once it hits the 1.5 hour mark.
- Cooking time may take a little while longer.
- This casserole is traditionally cooked over the stove. If you are cooking it this way, be very gentle when stiring as the onions can fall apart as the goal is to keep them whole (this is why I prefer the oven). Also you may need to keep adding a little water as it cooks over the stove.
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