Get the recipe here: https://www.dimitrasdishes.com/lemony-beef-stew/

Ingredients

2 pounds boneless chuck beef
1/4 cup olive oil
flour for dredging the meat
1 onion, finely chopped
2 carrots, peeled and diced
5-6 garlic cloves, grated
1-2 Bay leaves
juice of 2 lemons
4-5 cups beef broth
1 teaspoon dried crushed oregano
1 sprig of rosemary
4-5 potatoes, peeled and cubed
Optional: 1 head of cabbage roughly chopped
Instructions
Prepare the Beef:

Cut the beef into chunks (see video) and pat dry with paper towels.

Lightly dredge the beef in flour, shaking off any excess. Season lightly with salt and pepper.

Sear the Beef:

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef in batches, being careful not to overcrowd the pan. Sear the pieces until browned on all sides. Remove and set aside.

Sauté the Vegetables:

In the same pot, add the onion and carrots. Sauté over medium heat until softened, about 5-7 minutes.

Add the garlic and cook for 30 seconds, stirring, until fragrant.

Build the Stew Base:

Return the beef to the pot. Add the bay leaves, oregano, rosemary, lemon juice, and 4 cups of beef broth. Stir to combine.

Bring to a boil, then reduce the heat to low and cover. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Add the Potatoes and Optional Cabbage:

Stir in the potatoes and cabbage (if using). Add more broth if needed to cover the vegetables. Season with salt and pepper.

Simmer for an additional 30-40 minutes, or until the potatoes and cabbage are tender.

Season and Finish:

Remove the rosemary sprig and bay leaves.

Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.

Serve:

Ladle the stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread or over rice for a complete meal.

Enjoy this hearty and zesty Greek stew. kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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