This recipe is inspired by a family favorite Greek restaurant in Greenville, SC, "Never on Sunday." The older couple who own the restaurant prepare some of the best, most-authentic Greek recipes I've ever had. I've enjoyed this particular dish since I was a child. Although my version probably isn't as good as Iris' recipe, it tides me over when I can't make a visit the restaurant. This works better on top of the range as opposed to the crock pot.

Ingredients

4 serv.

lean beef, cut into chunks↗3 lbs
white onions, quartered and sliced in half↗2 lbs
large potatoes, sliced into 3/4 inch rounds and quartered↗1 3⁄4 lbs
olive oil↗3⁄4 cup
red wine vinegar↗4 ounces
garlic cloves, pressed↗10
tomato paste↗2 1⁄2 tablespoons
bay leaves↗2
fresh rosemary↗3⁄4 tablespoon
salt↗1 tablespoon
water (enough to cover contents of pot plus 1 1/2 inches)↗

Step-by-step instructions

1
In a stew pot, lightly brown the meat in olive oil.
2
Add remaining ingredients and enough water to cover plus 1 1/2 inches. Stir ingredients together.
3
Bring to a boil and immediately reduce heat to low until gently simmering. Cover and simmer for 3-4 hours without stirring, until only a sauce remains.

Source: food.com

Original recipe ↗

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