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Bill Spencer

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RCP: Greek Beef Stew (for Bernie)

by Bill Spencer » Wed Nov 22, 2006 2:25 pm

Leave it to "The Lemon Guy !"

3 Lbs Beef stew or any cut of beef cut into 1 inch cubes
1 T Peanut oil
1 T Olive oil
2 C Fresh sweet onions, chopped
3 Large cloves fresh garlic, minced
2 C Fresh carrots, sliced 1/2 inch thick
4 Small to medium red potatoes, cubed with skins left on
2 C Beef broth
1/4 C Freshly squeezed lemon juice
2 T Instant tapioca
1 t Salt
1/4 t Black pepper, finely ground

Finishing "sauce" -

1/3 C Freshly squeezed lemon juice
3/4 C Beef broth
3 Large fresh eggs
2 T Cornstarch

In a large frying pan over medium-high heat, add the peanut oil and the meat and quickly brown on all sides (it's easier if you add, brown, and remove the meat a little at a time, adding a bit more peanut oil if necessary) ... set browned meat aside ... reduce heat to medium and add the olive oil, onions, and garlic ... saute for 5 minutes or until the onions begin to wilt ... in a crockpot set on low heat, add the onion mixture making sure to scrape the browned bits from the bottom of the frying pan ... add the browned meat, carrots, potatoes, beef broth, lemon juice, tapioca, salt, and pepper and stir ... cover and let cook for at least 8 hours or until the meat is tender ... 1 hour before serving, in a glass mixing bowl whisk the lemon juice, beef broth, eggs, and cornstarch until well mixed ... stir the egg and lemon mixture into the stew, cover, turn the heat to high, and continue to cook for an additional hour ...

Serves 4 (large servings) to 6 (smaller servings)
"If there are no dogs in heaven, then when I die I want to go where they went !" - Anonymous

Napa is for auto parts, Paso is for wine !

Bill Spencer (Arizona Wine Lover)

Lemon Recipes - http://www.associatedcitrus.com/recipes.html
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Bernard Roth

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Wine guru

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Santa Barbara, CA

Re: RCP: Greek Beef Stew (from Bernie)

by Bernard Roth » Thu Nov 23, 2006 2:21 am

3 Lbs Beef stew or any cut of beef cut into 1 inch cubes
2 T Olive oil
2 C Fresh sweet onions, chopped
3 Large cloves fresh garlic, minced
2 Ribs celery, sliced into 1/2" pieces
2 C scrubbed and chopped Jerusalem artichokes
3 C Beef broth
1/4 C Freshly squeezed lemon juice
1/2 C dry white wine
2 T Fresh oregano leaves
1 t Salt, or to taste
1/2 t Black pepper, finely ground

Finishing "sauce" -

1/3 C Freshly squeezed lemon juice
1/2 cup dry white wine
3 Large fresh eggs
2 T Cornstarch
1 T minced parsley
Regards,
Bernard Roth

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