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Instructions:
- Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the carrots and potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned. Set aside. - Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring that the meat gets a nice sear on all sides. Remove the beef and set it aside. - Sauté the Aromatics:
In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. - Deglaze the Pot:
Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine reduce by half, about 3-4 minutes. - Simmer the Stew:
Add the beef stock, crushed tomatoes, tomato paste, miso paste (if using), anchovies (if using), fresh herbs, and bay leaf. Stir to combine, then return the browned beef to the pot. Bring the stew to a simmer and cook, covered, for 2-3 hours, until the beef is fork-tender. - Finish the Stew:
About 30 minutes before serving, add the roasted carrots and potatoes to the pot. Stir in the lemon zest and juice. Season with salt and pepper to taste. - Serve:
Ladle the stew into bowls and top with a dollop of Greek yogurt or crumbled feta. Garnish with fresh parsley and serve with crusty bread or rice.
Conclusion
This Traditional Greek Beef Stew with a Modern Twist brings together the best of both worlds: the comforting, hearty flavors of a time-honored Greek dish with the sophistication and innovation of contemporary ingredients and techniques. Whether you’re hosting a dinner party or enjoying a quiet family meal, this stew is sure to impress. The rich beef, aromatic herbs, and savory tomato sauce, combined with the subtle modern additions, create a dish that’s both nostalgic and fresh. It’s a perfect example of how food evolves while still honoring its roots.
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