Marilyn's Greek "ish" Stew
Prep: 20 minutes Cook: 1 hour 10 minutes
By Marilyn Mathews
Marilyn sent me this recipe that she had modified from her all time favorite company recipe. You know, the one you always make the first time someone special comes to dinner and you want to impress. She used to make it with beef and now makes it with beans. She says she always doubles the recipe and prepares it one day ahead (two is even better). This is delicious and rich tasting served in a bowl or over rice.
- 1 large onion, thickly sliced
- 1 clove garlic, minced
- 2 cups vegetable broth
- 2 cups red wine or alcohol free wine
- 1/4 cup red wine vinegar
- 6-ounce can tomato paste
- 1 tsp allspice
- 1 1/2 tsp cumin
- 3 tbsp brown sugar
- 1 bay leaf
- 1 package frozen pearl onions
- 2 carrots, sliced
- 1/2 pound cremini mushrooms, sliced
- 2 16-ounce cans kidney beans, drained & rinsed
- 1 1/2 tablespoons cornstarch, dissolved in 1/4 cup water
In a large pot, saute sliced onions and garlic in a little water until onion begins to soften and brown a little.
Add the rest of the ingredients EXCEPT cornstarch mixture, mix well and simmer for 1 hour, stirring occasionally. Stir in the cornstarch mixture and cook and stir until stew thickens.