Saturday, December 22, 2007

What's For Dinner

Greek Beef Stew with Baby Onions
Source: CLBB (originally posted by beacooker)

Points 6.5
Serves: 6
Posted by: Kate (KateWD) December 18, 2007

This stew was delicious on it’s own, the crumbled feta took it over the top. I made several modifications to the original recipe,and served it over WW egg noodles with a side of steamed green beans. Next time I will add additional veggies to the stew.

My notes: This was very tasty. I love the combo of cinnamon, lemon, and oregano. I did add extra carrots per Kate's review. My kids loved trying feta cheese. I recommend using petite dice tomatoes. Mi kids liked it over noodles while I was just fine eating the stew alone. A slice of good-quality crusty bread would go well.

2 cups baby carrots

1 large onion or 1 pound pearl onions
1 cinnamon stick
1T olive oil
1.5 lb lean boneless beef chuck shoulder steak -- cut into 2-inch pieces
4 medium garlic cloves -- minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 - 14 1/2 ounce cans diced tomatoes
1/3 cup tomato paste
1 tablespoon grated lemon peel
1/2 teaspoon dried oregano
6 oz. reduced fat feta cheese -- crumbled

Place carrots, onions, and cinnamon stick in large slow-cooker.

Heat oil in large skillet over medium-high heat until hot. Add beef, in batches if necessary, cook 5 to 7 minutes or until browned on all sides.

Place beef on top of vegetables in slowcooker. Sprinkle with garlic, salt, and pepper; top with tomatoes.

Cover and cook on low 8-10 hours or until beef and vegetables are tender.

Discard cinammon stick. Add tomato paste, lemon peel, and oregano to slow cooker; stir to combine. Cover and cook on low 15-20 minutes or until thickened and heated through.

Sprinkle each serving with feta cheese.

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