Beef stew with wine and vegetables
Dimitris Skarmoutsos prepares a traditional Greek stew recipe with Horio butter Corfu type, carrots, onions, tomatoes and green beans. Enjoy!
Beef stew with wine and vegetables


1 kilo beef in cubes Salt Freshly ground black pepper 2 tbsp Horio butter Corfu type 4 medium carrots in sticks 2 small onions in cubes 2 tbsp all-purpose flour 400 gr beef or chicken stock 2 cups canned tomatoes, crushed 3 sprigs fresh rosemary 2 chopped medium potatoes 2 bunches green beans, edges removed


  1. Slightly season beef.
  2. Heat 2 tbsp Horio butter Corfu type in a pot over medium heat.
  3. When butter heats, add half the beef and increase heat to high.
  4. Brown from all sides for 5-6 minutes. Transfer meat to a bowl and continue with rest of beef and Horio butter Corfu type.
  5. In the same pot that beef was made put carrots and onions and set heat to medium-high.
  6. Sauté for 5 minutes until onion becomes transparent.
  7. Add flour and continue until absorbed. Then, add stock, wine, tomatoes and rosemary.
  8. Return beef in the pot and boil.
  9. Simmer, partly covered, for 50 minutes. Stir occasionally.
  10. Add potatoes, fully cover lid and cook until soft, for another 45 minutes.
  11. Add green beans and cook for 5 more minutes, until crispy.