Greek Recipes for Stovetop Casseroles, Stews & Ragouts

Youvetsi (yoo-VEH-tsee) is a traditional Greek stew that is usually made with beef or lamb. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated Kefalotyri cheese on top. It gets its name from the distinctive covered clay dish in which it is baked.

A delicious cinnamon-spiced chicken stew, Kapama is wonderful served over pasta or orzo. While it's simmering, this recipe for Chicken Kapama will also fill your home with the most delightful aromas.

Greek Meatballs in Egg-Lemon Sauce (Avgolemono) is a cross between a soup and a stew. You will really enjoy these savory meatballs bathed in a tangy egg-lemon sauce that is just perfect for dipping bread.

A delicious and hearty one-pot meal that combines the succulent flavors of braised pork, celery, and the beloved Avgolemono sauce.

Chicken stew is elevated to true comfort food when you pair it with a traditional semolina pasta called Trahana. Try this easy Chicken Stew with Trahana for a warm and hearty dinner.

A fragrant and inviting blend of spices infuses this chicken dish with very warm flavors. Enjoy this hearty stew with rice or orzo pilaf.

This is an easy recipe to make, and if you love mushrooms, it could become a family favorite. Because the meat cooks slowly, even the least expensive cuts of beef work well.

Beef, stewing onions, and a collection of fabulous herbs create a classic Greek stew.

Grab the pressure cooker for this delicious and filling one-pot meal. Stew meat, peas, and potatoes get a boost from a kokkinisto sauce made with tomatoes, onion, and wine. A great tasting meal.

Dress up a simple and economical dish of boiled beef and vegetables with a rice soup with a dash of egg-lemon sauce to create a Greek delight.

This traditional Greek vegetable main dish is a delightful combination of eggplant, potatoes, tomatoes, and onions.

Lamb with artichokes and a tangy avgolemono (egg-lemon) sauce is a traditional Greek dish. Using a pressure cooker keeps cooking time to a minimum and delivers great results.

Lamb with artichokes and a tangy avgolemono (egg-lemon) sauce is a traditional Greek dish. Using a pressure cooker keeps cooking time to a minimum and delivers great results.

Quail are favorite game birds in Greek cooking, and this delightful recipe combines favorite tastes of tomatoes, onion, garlic, parsley, and baby okra.

Broad beans and artichoke hearts are a delightful taste combination and a favorite main dish during the lenten season. It can also be served as a side dish.

Chef James Henderson shares his recipe for rabbit stifado, a fabulous rustic stew made with rabbit and pearl onions.

Stifatho (stifado) dishes are onion-rich stews that can be made with almost any meat and seafood. This version with chicken calls for the signature boiler onions, tomatoes, garlic, wine, and fabulous spices.

A delicious stew, chicken with okra is a favorite taste combination. Pressure cooking keeps cooking time to a minimum.

Chicken with vegetables in a cream sauce is enhanced by a touch of ouzo in the recipe. If you don't have ouzo, any anise-flavored aperitif or flavoring can be used.

Cuttlefish are a relative of calamari (squid), and are wonderful when made in this kind of ragout with spinach, tomatoes, herbs, spices, and rice.

An easy recipe with frozen peas, frozen artichoke hearts, tomatoes, fresh green onions and fresh dill.

The taste of dill with peas is delightful and this dish combines those with green (spring) onions, potatoes, and a touch of lemon juice. This can be served as a light main dish or side.

Lamb (or kid) cooked with Romaine lettuce, dill, celery, and green onions is topped with the traditional avgolemono (egg-lemon sauce) for a Greek favorite.

Red and green peppers added to a traditional tomato-based red sauce (kokkinisto) create a wonderful sauce that can be served over rice or pasta along with the lamb.

A delicious stew made with leg of lamb, potatoes, tomatoes, and fresh or frozen green beans. Pressure cooker version.

Lamb and fresh or frozen string beans are cooked in a light tomato sauce for a delightful one-pot meal.

The surprising taste combination of sweetened quince and lamb is an unusual and delightful dish.

The surprising taste combination of sweetened quince and lamb is an unusual and delightful dish.

The fabulous tastes of "stifatho" (also "stifado") dishes aren't limited to meat and seafood. This mushroom stew is a simple dish that brings favorite Greek tastes to a meatless table!

Stifatho is a stew made with tomatoes and a lot of those wonderful small pearl onions. This is a delightful main dish that also meets lenten requirements.

Pork, celery root, carrots, potatoes, and onions make this a winter favorite. It's an easy dish, and a delightful one-pot meal.

This three-step process (brine, brown, boil) produces flavorful chicken that's falling-off-the-bone tender, along with a sauce to top rice, potatoes, or pasta.

A delicious one-pot pressure-cooker meal, this stovetop casserole dish is a classic Greek favorite combining pork with leeks, vegetables, and herbs.

Delicious combination of pork tenderloin, sun-dried tomatoes, and the best cheese from Cyprus makes this stovetop dish an easy favorite.

This is a favorite meatless main dish. It's easy to make and a favorite on cold days.

"Reddened" is the Greek word for "browned." The rooster meat is browned and then stewed with tomatoes, onions, and garlic, in a traditional sauce with cloves and cinnamon. Potatoes are added during the last few minutes of cooking.

Chicken stewed in wine with red and green peppers is a delicious (and attractive) dish, and can be kept very frugal with less expensive pieces of chicken. A light lemon touch to the sauce adds a slight tang.

This dish of stewed green (string, pole, snap) beans and zucchini with tomatoes is easy to make, and is a delicious side dish or meatless main dish.

This is a simple dish made on the stovetop with pork and tomatoes. This is a variation of a traditional recipe from Tripoli, located on the Pelopponese peninsula.

Peas, carrots, potatoes, and tomatoes with a fabulous selection of herbs and spices. A great vegetarian, vegan, and Lenten dish.