Recipe by evelyn/athens
This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)) - a Turkish Eggplant Cream.
Top Review by Lizzie-Babette
I would give this 10 stars if I could. Evelyn, you never disappoint - this was an absolutely fabulous stew. We used lamb, added about a cup of carrots, and a wee bit more wine (actually, we used both red and white), but otherwise made exactly as directed, and served with a dollop of mashed potatoes. The aromas and flavors of the stew are divine. We'll be making this often, and can't wait to have friends over to share this perfect cold-weather meal. Thank you!
- 2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
- 2 large onions, chopped
- 1 -2 garlic clove, minced
- 1⁄3 cup olive oil
- 2 tablespoons minced parsley
- 2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
- 1⁄2 teaspoon sugar
- 1⁄2 cup white wine
- 1⁄4-1⁄2 teaspoon cinnamon (personal preference)
- 1⁄2 teaspoon dried oregano (mediterranean is best)
- 1 bay leaf
- 2 whole cloves (as in the spice)
Directions See How It's Made
- Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
- In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
- Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
- You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
- Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).