Cook This: 3 recipes from The Greek Islands Cookbook, including a spicy beef stew
Source: National Post
In the same pot, add another tablespoon of olive oil and sauté the onions with a bit of salt until they turn light golden. Add in the garlic, bay leaves and the spetseriko spice mix, stirring briefly. A few seconds later, add the tomato paste and stir gently. Return the browned meat to the pot, pour in the vinegar, and after a minute, pour in the wine. Allow the alcohol to evaporate for a couple of minutes, then pour in the tomato pulp and hot broth, and add in the orange zest and basil sprig. Reduce the heat to low, cover with a lid, and gently simmer for 50-60 minutes or until the meat is very tender and the sauce has thickened. Remove and discard the bay leaves, basil sprig and orange zest.
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