As the cooler temperatures descend, hearty stews and soups are a great way to warm up. Try the following recipes for some Greek-style comfort food.

Patates me Kreas (Potato and Beef Stew)

2 pounds beef for stew, cut in cubes

2 large onions, chopped

3 carrots, chopped

3 celery stalks, chopped

4 tablespoons Greek extra virgin olive oil

5-6 large potatoes, peeled and quartered or cut in cubes, as preferred

1 large can (28 oz.) San Marzano tomatoes, chopped, or 4-5 fresh, ripe tomatoes, if available

1 bay leaf

Water

Greek sea salt

Freshly ground pepper

Brown the cubes of beef on all sides in a pan over medium high heat, add salt and pepper to taste, set aside. In a large, deep pot or Dutch oven over medium high heat, sauté the onion in olive oil until translucent. Add the browned beef, the chopped carrots, celery, the tomatoes, bay leaf, and water, enough to cover all. Bring up to a boil, reduce heat to medium and simmer for 30-40 minutes, stirring occasionally. Add the potatoes and additional boiling water if needed to cover the potatoes. Continue simmering until the potatoes are tender but not falling apart. Serve immediately with crusty bread, feta, and a salad. Lamb may be substituted for the beef in this recipe.

Chicken Soup Avgolemono

Half a chicken

2-3 carrots, diced

2-3 celery stalks, diced

1 large onion, cut in quarters

1/2 teaspoon Greek sea salt

Freshly-ground pepper to taste

Water

1/2 cup rice or kritharaki (Greek orzo pasta)

For the avgolemono:

1 egg

1 lemon

Rinse the chicken and set it to boil in a large deep pot with fresh, cold water. Once it comes to a boil skim off any foam or scum that collects on top. Add the carrots, celery, onion, salt and pepper to the chicken in the pot. Reduce heat and allow to simmer until the chicken is cooked through. Remove the chicken from the pot and cut the cooked chicken into large chunks, or the size you prefer, remove skin and bones and return the chicken chunks to the soup pot. Add the rice or kritharaki to the pot and stir. Continue simmering over medium heat, stirring occasionally until the rice or kritharaki is cooked. Once the rice or kritharaki is cooked to the desired tenderness, switch off the heat and add the avgolemono.

To make the avgolemono, separate the egg, reserving the yolk, while beating the egg white in a medium bowl with a fork until frothy, add the yolk and continue beating. Add the juice of one lemon and continue beating. Slowly add a ladle full of the hot soup liquid to the bowl, beating constantly, to temper the beaten egg so it won’t curdle when added to the soup. Pour the egg lemon mixture into the pot and stir to combine completely. Serve hot with fresh bread, additional freshly-ground pepper and a squeeze of fresh lemon juice, if preferred.

Chicken Soup with Trahana

Half a chicken

2-3 carrots, diced

2-3 celery stalks, diced

1 large onion, chopped

1 tablespoon salt

Freshly-ground pepper to taste

1 and 1/2 cups sour trahana

Water

Rinse the chicken and set it to boil in a large deep pot with fresh, cold water. Once it comes to a boil skim off any foam or scum that collects on top. Meanwhile, place the trahana in a large bowl, adding enough water to cover the trahana, and allow it to soak while you continue with the soup. Add the carrots, celery, onion, salt and pepper to the chicken in the pot. Reduce heat and allow to simmer until the chicken is cooked through. Remove the chicken from the pot and cut the cooked chicken into large chunks, or the size you prefer, remove skin and bones and return the chicken chunks to the soup pot. Add the rehydrated trahana to the pot and stir. Continue cooking over medium heat, stirring frequently until the soup is thickened. The trahana will thicken the soup quickly, so stir often and watch out in case it catches on the bottom. Serve hot with fresh bread, additional freshly-ground pepper and a squeeze of fresh lemon juice, if preferred.