Greek Beef Stew (or Greek Venison Stew)

Greek Beef Stew (or Greek Venison Stew)
Preparation time: 30 minutes Cooking time: 1 1/2 to 2 hours Easy - for beginners Serves: 6 to 8


This is a great recipe. And I don't like venison, but had some in the freezer, so I used it instead of beef. No one knew that it was venison.


  • 7 tablespoons butter
  • *3 pounds beef chuck
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1 6 oz. can tomato paste
  • ¼ cup red wine vinegar
  • 2 tablespoons light brown sugar
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon allspice
  • 1 bay leaf
  • Salt & Pepper
  • 18 small white onions
  • ¼ pounds mushroom


Melt 4 tablespoons butter in a large pan, add beef and toss to coast, then add wine, broth, tomato paste, vinegar, sugar, cumin, garlic powder, onion powder, allspice, bay leaf, salt and pepper. Bring to boil and simmer covered for 1 ½ hours.

In a saucepan of boiling water, blanch onions for 1 minute, drain and peel. Add onion to the stew and simmer for ½ hour.

In a skillet, sauté mushrooms in remaining butter for 3 minutes, then stir into stew. Remove bay leaf and serve over rice.

*I have made this using venison chuck rather than beef chuck, and it was very good.

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