GREEK STEW (STEFADO or STIFATHO)
Source of Recipe
Internet
List of Ingredients
4 large onions, coarsely chopped (or 2 lbs or so of pearl onions, peeled)
4-5 garlic cloves, peeled and smashed
1 tsp. crushed allspice (or same amount of ground allspice)
2 tsp. ground cumin
3 bay leaves
1 cinnamon stick
4 cloves
2 cups TVP chunks
2 15-oz. cans of tomato puree
1-1/2 cups red wine (I used cabernet)
1-1/2 cups water
2 tsp. freshly ground black pepper
1 Tbsp. low-sodium soy sauce
1 tsp. seasoned salt
1 Tbsp. red wine vinegar
2 Tbsp. brown sugar
a few drops of liquid smoke flavoring
your favorite sauteing medium Recipe
Saute the onions and garlic with the allspice and cumin in a large frying pan until they just begin to brown.
Dump into the slow cooker and all remaining ingredients. (It is NOT necessary to pre-soak the TVP chunks, although you can do that if you wish. See below.) Stir.
Cook on High for 4-5 hours. If necessary, remove lid at end and allow the sauce to reduce a bit.
Serve in bowls with crusty whole-grain bread and an assortment of salads. This served 11 people as a main
dish. Could also be served over rice, pasta or couscous.
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