Recipe for Greek Style Beef Kapama

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Slow-cooked beef stew in casserole dish.Greek Style Beef Kapama Recipe Ingredients:

  • 3 tablespoons olive oil
  • 3 1/2 pounds beef stew meat
  • 1 large onion, thinly sliced
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 cup dry red wine
  • 3 medium tomatoes, chopped
  • 3 tablespoons Metaxa or other brandy
  • 1/2 cup strong, brewed coffee
  • 3 tablespoons honey
  • 1 2-inch piece cinnamon stick, cut in half
  • 3 whole cloves
  • 1/4 teaspoon ground allspice (optional)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make Greek Style Beef Kapama:

Add the to a large pot and heat on medium-high. When it is hot, add as much beef as will fit in a single layer. Saute¬†until each side of each piece is golden brown. This should take about 5 minutes. Repeat in several batches if needed with the rest of the beef. Transfer the beef to a medium bowl once it’s cooked.

Add the onion to the pot¬†after you’re done cooking the beef and cook over medium heat until the onions start to cook. This should take about 2 minutes. Add the tomato paste and wine and stir the mixture well. Raise the heat to medium-high and bring the mixture to a boil. Add the beef and the rest of the ingredients and stir them together. Cover the pot and bring the mixture to a boil. Once it boils, bring it down to a simmer. Cook the mixture for about 1 1/2 hours so that it can thicken.

After the mixture thickens, remove the cover and cook it for an additional 35 minutes, or until most of the liquid is absorbed. Turn off the heat and then remove the bay leaves, cinnamon stick, and cloves and let it rest for 10 minutes before serving.

You may add vegetables like carrots and celery to this recipe, if desired.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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