Recipe for Greek Style Beef with Garlic and Olives
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As you read the ingredients list, you may be surprised by the amount of garlic and olives specified in the amounts. This is a traditional Greek dish that calls for these amounts. However, you can use a lot fewer garlic cloves, as many as you are comfortable, and the dish will still be delicious! The same goes for the olives.
Greek Style Beef with Garlic and Olives (Skordostoumbi) Recipe Ingredients:
- 1/4 cup olive oil
- 3 pounds boneless beef chuck or top sirloin, cut in 2-inch cubes
- 100 cloves of garlic, peeled (Note – you can use as many garlic cloves as you want!)
- 48 Kalamata olives (Note – you can use as many olives as you want!)
- 4 cups dry white wine
- 1 tablespoon tomato paste
- 2 bay leaves
- 1/2 teaspoon pepper
- 1/2 cup fresh, chopped parsley leaves, basil leaves, or rosemary, to garnish
Instructions to Prepare Greek Style Beef With Garlic and Olives:
Preheat the oven to 425 degrees Fahrenheit.
Add the oil to a skillet and heat on medium until hot. Add the beef cubes so that they form a single layer. Brown on both sides. Repeat until all the beef is used up. It should take about 5 minutes per batch for all the pieces to brown. Transfer the meat to a 3-quart clay pot or casserole dish.
Add the garlic, olives, wine, and tomato paste, and bay leaves to the skillet after you remove the meat and cook over medium-high heat. Be sure to stir the mixture well in order to fully dissolve the tomato paste. Pour the mixture over the beef in the clay pot after it cooks for about one minute.
Cover the pot and place it in the oven. Let it cook until all the juices absorb. Stir the mixture a few times throughout the cooking process. Total, this dish should take about 2 hours to cook.
This is optional, but you may cook this dish with a few potatoes. Just peel and quarter 2-3 potatoes and add them to the clay pot with the beef. Remove the pot from the oven and let it rest for about 20 minutes before serving. Garnish each portion with some fresh herbs.
This post was written by GreekBoston.com