Marilyn’s Greek Ish Stew
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.
Serves: 4
Prep Time: 20 min
Cook Time: 70 min
Ingredients
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
1 6 Ounce Can
Tomato paste
1 Teaspoon
Allspice
1 1/2 Teaspoons
Ground cumin
3 Tablespoons
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
Directions
1
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.
2
Stir in the cornstarch mixture and cook and stir until stew thickens.
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