Sticky Beef with Greek Honey, Onions and Bay Leaves

5 from 1 vote

Crete, birthplace of the Mediterranean Diet, is also the home of this unusual Greek meze recipe for slow-cooked beef with honey. It comes from a small restaurant in Rethymnon called Avli.

5 from 1 vote

Sticky Beef with Greek Honey, Onions and Bay Leaves

By Diane Kochilas

Prep Time 10

Cook Time 2 20

Servings

Beef, Crete, Meze / Starters, Recipes

Prep Time 10

Cook Time 2 20

Servings

Beef, Crete, Meze / Starters, Recipes

Ingredients

2 pounds stewing beef cut into 3-inch squares
2 tablespoons butter
2 large onions finely chopped
3 tablespoons extra virgin Greek olive oil
Greek sea salt to taste
½ teaspoon whole black peppercorns
2 cups dry white wine
1 bay leaf
3 tablespoons Greek honey

Instructions

Rinse and pat dry the meat. Set aside.
Melt the butter in a large, wide pot over low heat and cook the onions in it until soft and wilted, about 12 minutes. Remove and set aside.
Add the olive oil to the pot, raise the heat to high, and brown the meat well, turning to color on all sides. Add the onions back to the pot, season to taste with salt and stir gently.
Add the peppercorns, wine and bay leaf. Cover and bring to a boil. Reduce heat and simmer the meat very slowly for about 2 ½ hours. Add water during cooking as needed to keep the contents of the pot moist.
An hour before removing from heat, add the honey and stir. Continue cooking for about an hour, until the meat is very tender and deep, dark brown. The oan juices will be thick. Remove and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Sticky Beef with Greek Honey, Onions and Bay Leaves