Greek beef & vegetable stew
Greek beef and vegetable stew.
Mediterranean stews are characterised by their use of fresh ingredients such as seasonal vegetables, herbs, lean meats or seafood. The stews are often slow-cooked into a hearty, flavourful and nutritious dish that celebrate the culinary influences of that region.
This beef and vegetable stew is based on a style of Greek “yahni” that features a tomato-based sauce. Today, we can use a variety of good quality meat, and a combination of fresh and frozen vegetables. Using frozen vegetables like peas, green beans or artichokes, means that we have access to ingredients that are ready to use and work very well in a slow cooked dish.
Note: The recipe uses tender beef fillet to cut down on cooking time and to make it more child friendly. If you use a less tender piece of beef, make sure to cook it for longer in the tomato-sauce before adding the vegetables (potatoes, carrots and peas)..
GREEK BEEF & VEGETABLE STEW (YAHNI)
Serves 4
800g grass-fed beef fillet, cubed
1 onion, peeled and diced
4 medium potatoes, peeled and quartered
2 medium carrots, peeled and chopped
2 cups frozen peas
1 cup crushed tomatoes or passata
1 cup water
1 bay leaf
1 teaspoon sea salt
extra virgin olive oil
Heat enough olive oil to cover the base of a wide casserole pot with lid. Add the onions and sauté until softened. Add the beef cubes and cook until browned.
Place the remaining ingredients into the pot, bring to a boil then reduce to a soft rolling boil. Cook with the lid askew for about 30 minutes or until the potatoes are cooked through.
Remove from heat and allow the stew rest for at least 10 minutes before serving.
Serve with fresh herbs such as coriander or parsley, spring onions, or quartered onions and vegetables, sourdough bread or steamed rice.
If you enjoyed this recipe, here are a few more Mediterranean recipes to try: