Continuing to post ways I used lovely leftovers during the holidays! We had a family favorite on our table for Christmas – Pancetta and Rosemary wrapped Beef Tenderloin. The pieces of leftover beef and roasted potatoes were perfect in this pot of Greek Beef Stew, and fed a bunch of us again! The spices keep holiday fragrances and flavors too!
Do not let the long list of ingredients keep you from trying this! The many layers of flavor are so worth a little measuring!
2-3 cups cubed beef (I used leftover beef tenderloin. If using uncooked beef, brown meat in olive oil)
3 cloves of garllic, minced
1/2 cup red wine
2 tablespoons red wine vinegar
1/2 cup beef broth
1 tablespoon tomato paste
1 Tablespoon fresh rosemary, chopped fine
1/2 teaspoon dried oregano
several grinds of freshly cracked black pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 pinch ground cloves
1 Tablespoon brown sugarr
1 (28 ounce) can roasted diced tomatoes (do not drain)
1/2 cup water (add more if stew is too thick
2 potatoes, peeled and cut into 2-inch pieces or equivalent of leftober roasted potatoes
2 carrots, peeled and sliced
salt to taste
In stew pot, heat several Tablespoons olive oil, add beef, onion, then garlic. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well..Mix spices and add along with bay leaves and brown sugar..Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add. Stir in potatoes and carrots. Cover the pot and simmer until vegetables ae desired tenderness. Serve with crusty hot bread.