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Greek Beef Stew

  • Yield: 6 servings.


  • 2 pounds lean beef stew meat
  • 3 tablespoons olive oil
  • 2 cups water
  • 1 (6-ounce) can tomato paste
  • 3 tablespoons red wine vinegar
  • Two and one-half teaspoons salt
  • One-half teaspoon sugar
  • One-half teaspoon freshly ground black pepper
  • One-half teaspoon minced garlic
  • 2 cinnamon sticks, each 2 inches long
  • 8 whole cloves
  • 2 pounds small white onions


  • Trim off and discard excess fat from the meat, and cut into 1-inch pieces. Brown on all sides in the hot oil in a heavy saucepan.
  • Combine the next 7 ingredients in a medium-size saucepan and bring to a boil. Pour the mixture over the meat. Add the cinnamon. Stick the cloves in one of the onions and add to the pot. Cover and simmer on medium-low until the meat is almost tender, about one and one-half hours. Peel the remaining onions and add. Continue cooking another 30 to 40 minutes. Remove the cinnamon sticks and the clove-studded onion before serving.