This recipe is usually made during the Winter Season rather than in the Summer, at least this is what I think just because it is not a light meal, and with the heat I believe we should be eating cold and lighter dishes. The weather here the past few days has been a bit more chilly, sunny but wonderfully chilly, so this gave me a chance to make this recipe 🙂 No heatwaves woo hooo! I have been trying to pack for our trip but I still have not finished some other projects that I have taken on I am hoping to finish by Tuesday of next week.
This is a lovely Greek Beef Stew with a bit of twist, I have added a few tablespoons of Balsamic Vinegar. Yep! and it tastes fabulous, the reason is that the vinegar gives this recipe a slight tangy taste. The traditional Greek Beef Stew has no Vinegar, and it is not made in a slow cooker but it does cook for over 2 hours on low heat so that the meat can become tender.
As for me I love to discover new tastes in old recipes this is what I have been doing for a while. 🙂 Try it out and let me know your thoughts!! 🙂
Have a lovely weekend everyone!! 🙂
Prep Time: 15 minutes – Cooking Time : 6 hrs (Time depends on the slow cooker)
1 kilo Beef (cut into smaller size)
4 fresh Tomatoes (grated)
1 tablespoon Tomato Paste (optional)
2 Onions (chopped)
2 cups Vegetable Stock
2 Bay Leaves
1/2 cup Olive Oil
3 cups small Potatoes or Larger Potatoes cut into halves
1 1/2 cup Carrots
2 tablespoons Balsamic Vinegar (optional)
Pinch of Flour
Cut Beef into cubes, and place into slow cooker along with a pinch of flour…just enough to cover the beef.
Wash and drain potatoes,
continue the same process with the carrots.
Chop or dice onions…( i prefer large pieces in the stew)
Add all the ingredients into the slow cooker along with the Balsamic Vinegar…
Cover and let this cook for 6 hrs, this is how long it took in my slow cooker. 🙂
Top off with grated cheese and enjoy this delicious dish!!
Kali Orexi!! 🙂
I had promised Luda from Plants and Beyond a photo of Charlie 🙂
Hi everyone I am Charlie 🙂