Tuesday, October 28, 2014

Greek Stew over Couscous

I think we've all figured out by now that Mr. Devilish Dish is a carnivore.  I've told you several times how his favorite phrase may as well be, "Where's the beef?"  Little Devil on the other hand would probably survive eating only pastas and grains.  I've never seen a kid put away more carbs in my life.  One of her very favorites is couscous.  If you haven't tried couscous before, it's granular semolina (the same kind of wheat often used to make pasta) that is moistened with water and rolled into tiny bead-like pellets.  It's roots come from North Africa, but it's so versatile you could use it almost anywhere you'd want to serve rice, noodles or mashed potatoes.  It's great as a side dish by itself, but when you pour something rich and hearty like Greek Beef Stew over the top, you really have a winner!
Try something new tonight!
The Line-Up!  So simple and all in one pot!
Here's a great tip:  Add your salt, pepper
and flour to a zip top bag.
Add the beef cubes and shake to coat. 
Simply toss the bag away.  No mess!

Greek Beef Stew over Couscous

1 onion, chopped
4 garlic cloves, minced
2.5 pounds beef roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons oregano
1 cinnamon stick or 1/2 teaspoon ground cinnamon
28 ounce can crushed tomatoes
1/2 cup red wine
1 1/2 cups beef broth

Place beef cubes in a large plastic bag.  Season with salt, pepper and flour.  Shake to coat.  In a Dutch oven, heat olive oil over medium high heat.  Add beef cubes and cook until browned on all sides.  Remove beef and set aside.  Add onion to the pan and cook for about 5 minutes.  Add garlic and cook for 1 minute more.  Return beef to pot.  Stir in oregano, cinnamon, tomatoes, wine and beef broth.  Bring to a boil.  Reduce heat to simmer and cook for about 2 hours.  Taste and season with salt and pepper if necessary.  Serve over hot couscous.*

*NOTE:  You can find "instant style" couscous at your grocery store near the instant rice.  You add it to boiling water, cover and let sit for about 5 minutes.  Super easy to prepare, and super tasty!

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 2 hours

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