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Greek Beef Soup

Made with simple ingredients, Greek beef soup (kréas me kritharaki soupa) tastes wonderful!

2 lbs. beef, cut into one inch chunks and a bone or two for rich stock
2 cups orzo or another small macaroni of your choice
1 bay leaf
2 cups freshly chopped tomatoes
salt and pepper to taste


1.  In a large pot, cover the meat with water.  Add the bay leaf, tomatoes and season with salt and pepper.  Stew the meat gently for an hour. You want the meat to be tender, so cook it longer if needed, adding more liquid as it evaporates.  If you’re in a hurry, try using a pressure cooker to make the stock.  Use medium pressure for 20 minutes and your meat should be tender.

2.  When the meat is almost done, remove the bone and add the orzo, stirring occasionally so that it doesn’t stick to the bottom and scorch.  When the orzo is done so is the soup.  Serve it hot with some grated parmesan cheese on the side.


Recipe of the Week: Beef Stifado


3 lbs. lean beef, stew meat cut into 1” cubes
Salt and ground black pepper
1/2 cup butter
2 lbs. small onions peeled
1 can (6 oz.) tomato paste
1/2 cup. sweet red wine
2 tbsp. red wine vinegar
1 tbsp. brown sugar
1 clove garlic mashed
1 bay leaf
1/2 tsp. whole cloves
1/4 tsp. ground cumin


1.  Season meat with salt and pepper.

2. Melt butter in large skillet.

3. Add meat and coat with butter but do not brown.

4. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions.

5. Add bay leaf, cinnamon, cloves, and cumin. Simmer 3 hours or until meat is very tender. Stir sauce gently to blend before serving.

Yields 4 servings