I made this Greek stew Monday night which is a healthier version of beef stifado. Both recipes were made on The Chew (I love them!) and so I thought it's probably better I go with the healthier version considering I don't want to gain all my baby weight in one night. Honestly, I couldn't have even told you it was "healthy" because it was super hearty and full of flavor. Definitely keeping this recipe on hand.
- 2 tbsp extra virgin olive oil
- 2 lbs cremini, shiitake and oyster mushrooms, cleaned & cut into bite size pieces
- 1 lb shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp chopped fresh oregano
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 cup white wine
- 2 cups tomato puree
- 4 cups mushroom stock (can also use veg or chicken)
- 1 lb sweet potatoes, peeled and grated
- 2 bay leaves
- 1/4 cup parsley, chopped to garnish
- greek yogurt, to garnish
- kosher salt and pepper
- Place a dutch oven over med high heat. Add a drizzle of olive oil. Add mushrooms and cook, stirring occasionally, until golden brown. About 8 minutes. Remove from the pot and set aside.
- Add the shallots and season with salt and pepper. Cook until browned. Then reduce the heat to low and continue to cook for an additional 20 minutes.
- Next, add the garlic, tomato paste, oregano, allspice, and nutmeg. Stir to combine and toast everything for 30 seconds.
- Next, add the wine, tomato puree, stock and bay leaves. Add the potatoes and cooked mushrooms. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Remove from the heat. Garnish with parsley and a dollop of yogurt.
Picture is from The Chew...as usual I forgot to take a picture of my own :)