Prep 0 mins
Cook 2 hrs 20 mins
This is a Zaar recipe that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.
- 3 lbs stew meat, chopped
- 1 garlic clove, diced
- 5 tablespoons butter
- 1 1⁄2 cups water
- 1 bay leaf
- 2 lbs white onions
- 1 onion, chopped
- 1⁄2 lb mushroom, sliced
- 1 (6 ounce) can tomato paste
- 3⁄4 lb monterey jack cheese, grated
- 2 tablespoons red wine vinegar
- In a heavy kettle, brown meat in butter.
- Season lightly with salt and pepper.
- Add chopped onion and saute until clear.
- Mix in tomato paste, vinegar, garlic and half of the water.
- Add bay leaf.
- Cover and simmer 1 hour, adding additional water as needed.
- Add white onions and mushrooms.
- Cover and simmer 1 more hour or until meat and onions are tender.
- Add cheese, cover and cook 5 minutes, or until cheese melts.
This is a fairly ordinary stew recipe until you add the cheese, and then--WOW. I like the fact that there are two kinds of onions added at two different times, which adds another layer of flavor. We served this with pasta, but it would be good with rice or bread as well. Thanks for posting!
Very good. I did make these alterations, which I felt were in the spirit of a Greek stew recipe. Instead of butter, I used 3 tblsps olive oil, and intstead of the monterey jack, I used a Greek graviera cheese. Also upped the garlic to 3 cloves for this amount of meat. I got a very flavourful stew which I served over buttered rice. This would probably be called 'stifado' here in Greece (the quantity of onion - and we would use pearl onions here, I just used white onions, quartered, as the recipe didn't specify). The ingredients are not in the same order as stated in the instructions and this requires constant checking back and forth. Good recipe.