MWL Food

Marilyn's Greek "ish" Stew Over Brown Rice In A Flat Bowl

Onion, Pearl Onions, Red Wine, Fat Free Veggie Broth, Sliced Crimini Mushrooms, Frozen Carrots, Kidney Beans

Brown Sugar, Corn Starch, Minced Garlic, Red Wine Vinegar, Tomato Paste, Allspice, Cumin, Bay Leaf

This is another recipe from the McDougall Newsletters.

“Marilyn’s Greek “ish” Stew
By Marilyn Mathews

Marilyn sent me this recipe that she had modified from her all time favorite company recipe. You know, the one you always make the first time someone special comes to dinner and you want to impress. She used to make it with beef and now makes it with beans. She says she always doubles the recipe and prepares it one day ahead (two is even better). This is delicious and rich tasting served in a bowl or over rice.

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Servings: 4

1 large onion, thickly sliced
1 clove garlic, minced
2 cups vegetable broth
2 cups red wine or alcohol free wine
1/4 cup red wine vinegar
1 6 ounce can tomato paste
1 teaspoon allspice
1 1/2 teaspoons ground cumin
3 tablespoons brown sugar
1 bay leaf
1 package frozen pearl onions
2 carrots, sliced
1/2 pound cremini mushrooms, sliced
2 16 ounce cans kidney beans, drained & rinsed
1 1/2 tablespoons cornstarch, dissolved in ¼ cup water

In a large pot, saute sliced onions and garlic in a little water until onion begins to soften and brown a little.

Add the rest of the ingredients EXCEPT cornstarch mixture, mix well and simmer for 1 hour, stirring occasionally. Stir in the cornstarch mixture and cook and stir until stew thickens.”

Letha’s Notes: This was very good over brown rice. I don’t drink and I always hate to by a big bottle of wine for one recipe but it turns out that Gallo makes these really cute little bottles of wine that work well in recipes. It’s shown in the photo next to the onion.