This delicious Greek stewed beef recipe has been a favorite in our house for a long time and I made it again tonight for dinner. The recipe has been on the blog, but I’d not posted a photo for it yet. 🙂 Rather than serving atop traditional rice, this can be served on a bed of steamed cauliflower or by itself if you like. It is suitable for the OWL phase of Atkins and beyond. If you leave out the wine, it just won’t be as good but those on Induction can do so if they really want to have this dish.
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1/4 c. olive oil
2 lb. beef (any lean cut, I used rich-flavored grass-fed beef), cut into 1½” cubes
8 oz. baby whole onions or large wedges of larger onion
2 cloves minced garlic
1/2 c. dry red wine
1 tsp. ground cinnamon or a 2″ cinnamon stick
pinch each black pepper and salt
1 large or 2 small bay leaves
1 T. malt vinegar
2 T. tomato paste
2-2½ c. water (to cover meat)
Heat oil in a large stew pot over high heat. Brown onions on the surface to caramelize them. Remove to a plate. Now add meat cubes to the pot and brown WELL on all sides. If you don’t brown the meat pretty dark, the gravy will not be dark brown as shown. Add all remaining ingredients (except the onions) and add water to just cover meat. Bring to boil and immediately reduce to a simmer on low heat. Simmer covered for 1 hour to tenderize meat. Stir occasionally during cooking to prevent pan scorching. Add more water if appropriate.
After 1 hour, lift lid and remove cinnamon stick (if used) and bay leaves. Now add back the browned onions. Simmer another 15 minutes or until onions are nice and tender but not disintegrating into the sauce. Although traditionally served with rice, it goes nicely with salad, broccoli, or atop a bed of steamed cauliflower.
NUTRITIONAL INFORMATION: Makes 6 servings, each contains:
27.6 g Fat
7.4 g carbs, 0.86 g Fiber, 6.54 g NET CARBS
35.2 g. Protein
Sorry, I don’t have the actual sodium count for this recipe.