Eliopulos Stew
Submitted by babydoo26
Greek-style beef stew braised in red wine with cinnamon, cumin, cloves, and currants, topped with melted Muenster cheese and toasted walnuts. A warmly spiced, make-ahead casserole.
YIELD
1 casserolePREP
30 minCOOK
2 hrsREADY
2 hrsThis Greek-inspired beef stew simmers cubed beef in a red wine and tomato sauce laced with cinnamon, cumin, cloves, and dried currants. The warm spices give it a depth that’s unmistakably Mediterranean, somewhere between a classic stifado and a Moroccan tagine. Right before serving, cubed Muenster cheese and toasted walnuts go on top and the whole thing hits the oven until the cheese melts into the sauce.
The currants plump up during the long braise and add little bursts of sweetness that balance the acidity of the tomatoes and wine. A touch of brown sugar rounds everything out without making it taste sweet.
Two hours of covered simmering gets the beef fork-tender. If the sauce is still thin at that point, pull the lid off for the last 30 minutes and let it reduce until it coats the meat.
Chef Tips
- Break the canned tomatoes up by hand or with kitchen scissors before adding them. Large tomato chunks won’t integrate into the sauce as well during the simmer.
- This stew is better the next day. Make it up to 2 days ahead and refrigerate. The spices deepen and the flavors come together overnight.
- Toast the walnuts in a dry skillet over medium heat until fragrant. Raw walnuts taste flat and slightly bitter by comparison.
- Freezes well for up to 3 months. Add the cheese and walnuts only after reheating, not before freezing.
Variations
- Use lamb shoulder instead of beef for an even more traditional Greek flavor.
- Swap Muenster for kasseri or feta, crumbled on top after baking.
- Add a cinnamon stick instead of ground cinnamon for a subtler, more aromatic spice presence.
Ingredients
Directions
In a large, flameproof casserole over medium heat, heat oil.
Sauté onions in oil over medium heat until soft, about 5 minutes.
Break up tomatoes into small pieces.
Stir together tomatoes and their juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon, cumin, and cloves; add to casserole.
Add beef and simmer, covered, about 2 hours, or until meat is fork-tender.
Season to taste with salt and pepper, and adjust other seasonings to taste.
If stew is too liquid, uncover pan the last 30 minutes of cooking so that excess liquid will evaporate.
To serve immediately: Preheat oven to 350℉ (180℃).
Remove casserole from heat and scatter cheese and nuts over top.
Bake at 350℉ (180℃) F until cheese melts (about 5 minutes).
- Timesaver Tip: Stew can be made up to 2 days ahead.
Cool to room temperature, cover, and refrigerate or freeze.
If you plan to defrost and reheat it in microwave oven, prepare stew in microwave-safe casserole or individual serving dishes.
Wrap in heavy-duty foil; seal with freezer tape.
Label; freeze at 0 degrees F up to 3 months. To serve, remove foil and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to defrost and reheat stew in the oven, prepare recipe in an ovenproof casserole or individual heat-and-serve dishes. Wrap in heavy -duty foil; seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not foil. Place dish in cold oven. Turn oven to 375℉ (190℃) F and heat 30 to 60 minutes, until mixture is hot.
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