Greek Stew

By Kathryn Washburn Breighner

I've been making this simple stew for years. It's a standby, an easy dish that takes minutes to prepare and about an hour to simmer. There is a surprising ingredient that is added near the end of the cooking time that brings the flavors together in a simple explosion: cinnamon! Why would anyone buy a packet of stew seasoning when this one is so simple, so tasty and minus the chemicals in the grocery store packet. Serve this stew with a salad and a loaf of bread and you've got a great dinner.

Ingredients:
1 lb stew meat (or a cut of meat that you like cut into 1" pieces)
1 T olive oil
1 large onion, cut into large wedges
3 large potatoes, cut into wedges
1/2 c carrots, cut into chunks--more if you like carrots, I do
1 can tomato paste
1 t cinnamon
 salt and pepper to taste

Saute the meat and onion in the olive oil until the meat just begins to turn pink. Add the tomato paste and then using the tomato paste can, fill it 3 times with water and add to the meat.

Bring to a boil over medium heat. Add the potatoes and carrots, salt and pepper, bring to a simmer then cover and simmer stirring occasionally for 45 minutes. Add the cinnamon, stir well, cover and simmer 15 minutes. That's it!