This Low Fat Greek Stew is a comforting, rustic dish that brings the warm flavors of the Mediterranean to your dinner table. Lean beef chunks are slow-cooked with aromatic cumin, cinnamon, and garlic, creating a deep, savory profile without heavy richness. The addition of tomato paste and dry white wine adds complexity and acidity, balancing the earthy spices. Small white onions provide a sweet, mild contrast, while raisins offer a subtle hint of sweetness that ties the flavors together. Perfect for a cozy weeknight dinner or a make-ahead meal that tastes even better the next day, this stew is both satisfying and wholesome. It pairs beautifully with rice, quinoa, or crusty bread to soak up the flavorful broth. Simple to prepare yet elegant in taste, it’s a family-friendly favorite that highlights the best of Greek-inspired home cooking.
Low Fat Greek Stew
Description
This Low Fat Greek Stew is a comforting, rustic dish that brings the warm flavors of the Mediterranean to your dinner table. Lean beef chunks are slow-cooked with aromatic cumin, cinnamon, and garlic, creating a deep, savory profile without heavy richness. The addition of tomato paste and dry white wine adds complexity and acidity, balancing the earthy spices. Small white onions provide a sweet, mild contrast, while raisins offer a subtle hint of sweetness that ties the flavors together. Perfect for a cozy weeknight dinner or a make-ahead meal that tastes even better the next day, this stew is both satisfying and wholesome. It pairs beautifully with rice, quinoa, or crusty bread to soak up the flavorful broth. Simple to prepare yet elegant in taste, it&# 226;ÂÂs a family-friendly favorite that highlights the best of Greek-inspired home cooking.Ingredients
Directions
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Preheat oven to 300 degrees Fahrenheit (149ðC).
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In a large oven-safe pot or Dutch oven, combine the cubed beef and ground pepper.
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Mix the tomato paste, dry white wine, raisins, cumin, minced garlic, bay leaf, and cinnamon stick with the beef.
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Cover the pot tightly and place it in the preheated oven.
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Bake for about one hour, or until the meat is tender.
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Remove from oven, add the frozen small white onions, cover, and return to the oven for 10 minutes more.
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Discard the bay leaf and cinnamon stick. Skim off any excess fat from the surface.
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Serve hot over your favorite grain, such as rice or quinoa.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 567.5kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 13.6g68%
- Cholesterol 177.1mg60%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 59.0g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This dish freezes very well. For best results, freeze without the onions. When reheating, add the onions at that time to maintain their texture.
Slow Cooker Method: To prepare in a crock pot, combine all ingredients except the onions in the morning. Set the pot on low, and dinner will be ready when you return from work. Add the onions during the last hour of cooking.
Make-Ahead Tip: For even deeper flavor, you can make the stew in the crock pot, refrigerate it overnight, skim the solidified fat the next day, add the onions, and then reheat.
Pepper Variation: You can use freshly ground pepper, or simply toss in whole black peppercorns for a different texture and milder heat release.
Source: This recipe is adapted from the "No Salt, No Sugar, No Fat Cookbook".
