Best Greek Fava Bean Eggplant Olive Stew With Feta Recipes

GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA

Greek Fava Bean, Eggplant & Olive Stew With Feta image

We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.

Provided by MsPia

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

5 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, diced
1 potato, cut into small cubes
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons fresh flat-leaf parsley, finely chopped
28 ounces tomatoes, chopped
2 cups chicken stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice
8 ounces fava beans, cooked
24 kalamata olives, pitted and halved
4 ounces feta cheese

Steps:

HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Nutrition Facts : Calories 570.2, Fat 19.6, SaturatedFat 5.3, Cholesterol 20.2, Sodium 1289, Carbohydrate 84.7, Fiber 10, Sugar 11.4, Protein 16.2

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)

Kittencal's Beef Stifado (Greek Stew With Feta) image

This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper (more added at the end if needed)
2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
3 medium onions (about 7 cups)
1 tablespoon dried oregano (or to taste)
3 tablespoons fresh minced garlic (or to taste)
1/3-1/2 cup dry red wine (can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can beef broth
2 bay leaves
1/4-1/3 cup currants (or to taste)
1 cup crumbled feta cheese (or to taste)

Steps:

Heat oil and butter in a Dutch oven over medium heat.
Season the beef with salt and pepper.
Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
Repeat with remaining beef.
Return the first batch of beef back to the pot.
Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
Season with more salt and freshly ground pepper if needed.
Ladle into bowls and serve with crust bread or buns.
Delicious!

Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2