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My Big Fat Greek Stew




Source of Recipe


Harris Teeter


List of Ingredients




# 1/2 pound bacon, minced
# 3 pounds stew meat
# 1 cup flour, seasoned with kosher salt and pepper
# 1 cup red wine, On sale
# 1 cup water
# 1 cup Harris Teeter Tomato Paste
# 2 tablespoons Harris Teeter Cornstarch
# 2 tablespoons Harris Teeter Flour
# 3 cloves garlic, minced
# 2 tablespoons thyme, finely chopped
# 6 each peppercorns
# Zest from one large lemon
# 1 large onion, chopped
# 1 cup HT Traders Kalamata Olives, pitted
# 4 small carrots cut in one-inch pieces
# Kosher salt and Freshly Ground Pepper to taste

Recipe



In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon to the Slow Cooker. Keep the pan on the heat while preparing the stew meat. In a large mixing bowl, combine the stew meat and the flour to coat; Drop the stew meat into the bacon grease. Increase temperature to medium high browning the meat on all sides.

Remove the Meat pieces from the Slow Cooker.

Drain all the fat from the skillet, and then deglaze the pan with the red wine, scrapping the bottom of the pan releasing the meat bits and all the flavor.

In a small mixing bowl combine the water, tomato paste, cornstarch and flour into the deglazing pan and mix together til smooth. Pour this over the meat in the Slow Cooker.

Add the garlic, thyme, peppercorns, and lemon zest to the Slow Cooker. Then layer the onion, kalamata olives and carrots. Cover and set on low for 8 hours.

SERVING SIZE: 4-6