Greek Stew Recipes

This is a vegetarian recipe that most Greeks will recognize. It is a staple in greek cuisine. Easy to make and a simple way to get some veggies into your day! Serve with fresh bread for dipping & a nice salad to round off the meal!

Delicious Greek vegetable stew - yes, there's stacks of olive oil in it but it's the Meditteranean diet!

This stew is amazing! Freezes great too. I make a few of them at once by dumping all the ingredients into a large Ziploc bag then freezing. Then just thaw and dump in the slow cooker. It smells wonderful too!

Heat oil in nonreactive soup pot. Stir in the onions and garlic, cover, and saute' on low heat for 10 minutes, or until the onions are translucent, stirring often to prevent sticking. Add the oregano, salt, tomatoes, potatoes and beans. Cover the pot and simmer for about 20 minutes, until the potatoes and beans are tender.

Just before serving, stir in the parsley, and lemon juice and pepper to taste. Sprinkle the feta on top.

Canadian Living Make It Tonight Pg.122

From Mark Bittman's How to Cook Everything Vegetarian

Simple Vegetarian Stew

A great vegetable stew with lots of flavor. Can add chick peas or great northern beans for more protien.

I adapted this recipe a little from the Daniel Diet but it is still "legal" on the Daniel Diet. Recipe calls for green beans and zucchini. It also calls for fresh tomatoes. This is a very pleasing combination.

Large pot of!

This hearty stew can be prepared in a slow-cooker for a wonderful evening meal. Simply put all the ingredients in a cooker on a low setting in the morning, and by evening it will have filled your kitchen with wonderful aromas. Serve this stew as is, or make it a complete meal by serving it over couscous, spaghetti squash, or pasta.

Hearty and the cinnamon adds a great dimension.

Very tasty, hearty, and different stew...low in carbs and calories.

I got this from the newspaper one day. My family loves it and it freezes well so I usually double the receipe.

from nytimes

We lived in Greece, just outside Athens, for a year while my father worked at the Oceanographic Institute. A block or two down the street from us was a fabulous fish restaurant, "I Garitha" - The Shrimp, in Greek. They had a wonderful fish soup or stew, which I kind of replicated - it's as close as I could come. I made this all through college and grad school - it's easy, filling, not expensive, and healthful!