Greek Stew For Crockpot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER GREEK BEEF STEW



Slow-Cooker Greek Beef Stew image

Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 6

Number Of Ingredients 11

2 pounds lean beef boneless round roast
1/3 cup Gold Medal™ all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen small whole onions (from 1-pound bag)
1 1/2 cups water
3/4 cup Italian-style tomato paste (from two 6-ounce cans)
3/4 cup dry red wine or apple juice
1 tablespoon red wine vinegar or vinegar
1 tablespoon honey
3 cups hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2 cup crumbled feta cheese, if desired

Steps:

  • Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
  • Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
  • Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

BEEF STIFADO IN THE SLOW COOKER



Beef Stifado in the Slow Cooker image

Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil, divided
2 pounds cubed beef stew meat
1 large onion, roughly chopped
2 cloves garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground nutmeg
1 cinnamon stick
2 bay leaves
1 sprig fresh rosemary
salt and freshly ground black pepper to taste
1 cup red wine
2 tablespoons vinegar
2 tablespoons ketchup, or more to taste
1 pound baby shallots, peeled

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
  • Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
  • Cook on Low until beef is tender, 6 to 8 hours.
  • Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
  • Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 20.6 g, Cholesterol 79.8 mg, Fat 15.7 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 4.4 g, Sodium 261.2 mg, Sugar 6.7 g

STIFADO - SLOW-COOKER GREEK BEEF STEW



Stifado - Slow-Cooker Greek Beef Stew image

Stifado is a traditional Greek beef stew dish served as an appetizer or main course.

Provided by Christina Taylor

Categories     Lunch

Time 5h20m

Number Of Ingredients 21

5 tablespoons extra virgin olive oil, divided
2 lbs. cubed beef stew meat (see notes*)
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1 lb. baby shallots, peeled
2 medium golden russet potatoes, peeled and cubed (optional)
1 can (15 oz.) petite diced tomatoes
1 cup red wine (see notes for recommendation*)
water
3 tablespoons tomato paste
2 teaspoons ground nutmeg
1 tablespoon thyme leaves
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon ground coriander
2 sprigs fresh rosemary
1 cinnamon stick
2 bay leaves
salt
black pepper
fresh parsley (optional)

Steps:

  • Drizzle 2 tablespoons of EVOO on the bottom of the crock pot to coat. Add onion, garlic, potatoes (optional), and shallots. Keep crock turned off and cover.
  • Heat 2 tablespoons of EVOO in a large skillet over medium heat until shimmering, but not smoking. Brown the meat on all sides (about 10 minutes) and add pinches of salt and pepper. Place meat in crock once browned.
  • Turn crock on low. Stir in canned diced tomatoes. Fill empty can with water and add to crock.
  • Add red wine, tomato paste, nutmeg, thyme leaves, dried oregano, ground cumin, ground coriander, salt, and pepper. Stir lightly to mix.
  • Place rosemary sprigs, bay leaves, and cinnamon stick on top and cover. Cook on low for 5 ½ to 6 hours, stirring lightly periodically to ensure nothing burns to the bottom of crock.
  • Remove cover and place on warm setting. Serve in bowls with whole-grain baguette slices and garnish with fresh parsley (optional).

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)



Beef and Eggplant Stew (Greek - Crock Pot Version) image

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Provided by evelynathens

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

Steps:

  • Wash the eggplant, then top and tail.
  • Don't bother to peel, just cut into 1 inch thick segments.
  • In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  • Place in crock pot.
  • Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  • Cover and cook on low heat for 8-10 hours.
  • If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  • Sprinkle minced parsley over.
  • If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

Nutrition Facts : Calories 587, Fat 28.2, SaturatedFat 8.5, Cholesterol 110.6, Sodium 648.3, Carbohydrate 50.4, Fiber 26.8, Sugar 22.5, Protein 40.7

GREEK-STYLE BEEF STEW (STIFADO)



Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories     Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

  • Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  • Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  • Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  • Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  • Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  • Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  • Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

GREEK STYLE BEEF STEW



Greek Style Beef Stew image

Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!

Provided by Peter I.

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

Steps:

  • Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  • Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  • Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  • Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  • Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

GREEK STEW



Greek Stew image

I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later.

Provided by Craig Chandler

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h40m

Yield 6

Number Of Ingredients 11

1 cooking spray (such as Pam®)
2 tablespoons olive oil, divided
2 large onions, cut into 1/2-inch dice
4 cloves garlic, or more to taste, minced
8 chicken thighs, or more to taste, trimmed
2 cups dry white wine
2 (6.5 ounce) cans tomato sauce
½ teaspoon ground black pepper
1 lemon, juiced
1 drop hot pepper sauce (such as Tabasco®)
1 pinch ground cinnamon

Steps:

  • Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
  • Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
  • Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
  • Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.1 g, Cholesterol 85.5 mg, Fat 19.7 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 4.8 g, Sodium 402.4 mg, Sugar 5.4 g

SLOW-COOKER GREEK CHICKEN STEW



Slow-Cooker Greek Chicken Stew image

Bold flavors of the Aegean, like cinnamon and lemon peel, turn slow-cooked chicken into a robust stew, with ready-to-use canned tomatoes and frozen onions saving time.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 9h40m

Yield 6

Number Of Ingredients 12

2 cups baby-cut carrots, halved lengthwise if large
1 bag (1 lb) frozen small whole onions
6 bone-in chicken thighs (from two 1.5-lb packages), skin removed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 cans (14 1/2 oz each) diced tomatoes, undrained
1/3 cup tomato paste
2 teaspoons grated lemon peel
1/2 teaspoon dried oregano leaves
1/4 cup chopped parsley

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
  • Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
  • To serve, spoon stew in shallow bowls, and top with parsley.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g

More about "greek stew for crockpot recipes"

SLOW COOKER GREEK STEW - GET CROCKED SLOW COOKER …
slow-cooker-greek-stew-get-crocked-slow-cooker image
Web Mar 20, 2013 Place onions in a 6-Quart Slow Cooker. In a skillet over medium-high heat, heat oil and brown stew meat on all sides. Transfer …
From getcrocked.com
Estimated Reading Time 1 min
See details


CROCK POT GREEK BEEF STEW WITH ONIONS AND FETA …
crock-pot-greek-beef-stew-with-onions-and-feta image
Web directions In a skillet, heat oil over medium-high heat. Brown beef in batches, adding more oil if necessary, and transfer with slotted spoon to slow cooker stoneware. Reduce heat to medium. Add onions to pan and …
From cdkitchen.com
See details


3 BEST GREEK CROCK-POT RECIPES - GREEK SLOW-COOKER …
3-best-greek-crock-pot-recipes-greek-slow-cooker image
Web Oct 21, 2019 A warm bowl of fakes with lots of vinegar and a good chunk of feta on the side is one of the best dinners you can wish for on a cold day. Slow-Cooker Greek Lentil Soup From Eleni Vonissakou View Recipe …
From food52.com
See details


10 BEST CROCK POT GREEK RECIPES | YUMMLY
10-best-crock-pot-greek-recipes-yummly image
Web Feb 17, 2023 Crock-Pot Greek-Style Beef Stew One Perfect Bite feta cheese, cinnamon sticks, cloves, garlic, walnut pieces, boneless beef stew meat and 10 more Guided Easy Sheet Pan Greek Chicken Yummly …
From yummly.com
See details


GREEK STYLE BEEF STEW IN A TOMATO SAUCE (MOSHARI …
greek-style-beef-stew-in-a-tomato-sauce-moshari image
Web 1 kg of quality stewing beef ( 35 ounces) 2 small red onions, chopped 2 cloves of garlic, chopped 4 ripe tomatoes, peeled and chopped 1 tsp tomato paste, dissolved into a teacup of water 100 ml olive oil ( 2/5 of a …
From mygreekdish.com
See details


GREEK SLOW COOKER LEMON CHICKEN AND POTATOES
greek-slow-cooker-lemon-chicken-and-potatoes image
Web Oct 17, 2017 Transfer chicken to slow cooker over potato layer. Repeat with remaining thighs. Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and …
From cookingclassy.com
See details


GREEK STIFADO BEEF STEW - SLOW COOKER SUNDAYS
Web Jun 14, 2021 3 Bay leaves Pinch Salt Pinch Pepper 1 tbsp Cornflour To thicken after cooking Instructions In a hot pan, with a little oil, brown the beef on all sides. Do this in …
From slowcookersundays.com
4.8/5 (4)
Category Main Course
Cuisine Greek, Mediterranean
Calories 376 per serving
See details


MEDITERRANEAN GREEK BEEF STIFADO - 31 DAILY
Web Jan 5, 2023 While the stew is cooking, peel the pearl onions, Then add 1 tablespoon of oil to a large skillet. Brown the pearl onions while stirring frequently. Add the pearl onions to …
From 31daily.com
See details


SLOW COOKER CHICKEN STIFADO (GREEK CHICKEN STEW)
Web Authentic Greek Salad (Horiátiki Salata) Baked Eggplant with Caramelized Onions Slow Cooker Chicken Stifado (Greek Chicken Stew) George Zikos 4.75 from 4 votes Print …
From mediterraneanliving.com
See details


KOKKINISTO - BEEF STEW IN TOMATO SAUCE - SUPERGOLDEN BAKES
Web Nov 13, 2018 Lower the heat, and add the chopped onion and sugar (or sweetener for a SW version). Cook for about five minutes, stirring, until softened. Step 4. Add the garlic, …
From supergoldenbakes.com
See details


THE BEST PANCAKE RECIPES FOR BREAKFAST | CLUB HOUSE CA
Web Feb 27, 2023 From buttermilk pancakes and banana pancakes to chocolate chip pancakes and gluten-free pancakes, we've got the best pancake recipes to satisfy all your …
From clubhouse.ca
See details


EASY CROCKPOT BEEF STEW RECIPE (WITHOUT WINE) - JAMES STRANGE
Web Feb 26, 2023 To the crock pot add 4 cups of beef broth, 1 6oz can of tomato paste, 2 bay leaves, and 1 Tablespoon of Italian seasoning. Whisk to combine. Add the browned …
From jamesstrange.com
See details


10 BEST FISH STEW CROCK POT RECIPES | YUMMLY
Web Feb 20, 2023 Egusi Soup: Melon Seed Stew (Served with Rice) Tunde Wey. arugula, red onion, white rice, kosher salt, stockfish, tomato and 11 more. Pro.
From yummly.com
See details


SLOW COOKER GREEK CHICKEN - REAL FOOD WHOLE LIFE
Web Feb 27, 2023 Whisk the yogurt, garlic, lemon juice, lemon zest, and salt together in a medium bowl. Place the chicken in a 6-quart slow cooker. Pour over ⅓ cup Greek yogurt …
From realfoodwholelife.com
See details


SLOW COOKER GROUND BEEF STEW - THE LAZY SLOW COOKER
Web Feb 24, 2023 Add all ingredients to slow cooker - adding broth last. 14 oz can Diced tomatoes, 6 oz Tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon Onion …
From thelazyslowcooker.com
See details


YOUVETSI: GREEK LAMB STEW WITH ORZO - THE MEDITERRANEAN DISH
Web Sep 29, 2021 In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the …
From themediterraneandish.com
See details


CROCKPOT BEEF STEW - MY ORGANIZED CHAOS
Web Feb 23, 2023 Add all the ingredients in order to the Crockpot, with the exception of the flour. Cook on high for 5 hours (or on low heat or low setting for 8 hours). With 20 …
From myorganizedchaos.net
See details


BEST SLOW COOKER RECIPES FOR THE MEDITERRANEAN DIET
Web Oct 13, 2020 View Recipe. Kim's Cooking Now. Seasoned chicken simmers with chickpeas, diced tomatoes, artichoke hearts, carrots, onions, and garlic. You'll add green …
From allrecipes.com
See details


INSTANT POT BEEF STROGANOFF - SPEND WITH PENNIES
Web Feb 26, 2023 Brown 2-3 minutes per side. Remove the beef to a bowl and set aside. Add the onion to the instant pot (adding more oil if needed) and cook for 2-3 minutes or until …
From spendwithpennies.com
See details


Related Search