Ingredients
- 1½ kg beef (chuck or similar), cut into large chunks
- ½ cup olive oil
- 1 onion (finely chopped)
- 2 spring onions (finely chopped)
- 1 leek (finely chopped)
- 1 green bell pepper (diced)
- 2 red bell peppers (diced)
- 1 carrot (cut into small cubes)
- 1 cup dry white wine
- ½ kg tomatoes (finely chopped)
- 2 chili peppers (finely chopped)
- 1 tsp dried oregano
- 1 tsp dried mint
For the Yogurt Sauce
- 500 g strained yogurt
- ½ tsp dried oregano
- ½ tsp dried mint
- 1 tbsp vinegar
- Salt
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pot and sear the beef pieces until golden brown on all sides.
- Add the chopped vegetables: onion, spring onions, peppers, leek, carrot, and chili peppers. Let them soften for a few minutes.
- Tip: You can add other vegetables you enjoy, such as peas or green beans.
- Deglaze the pot with the white wine, then add the chopped tomatoes.
- Cover the pot with a lid, lower the heat, and simmer for about 1 hour and 15 minutes, until the beef is tender.
- If necessary, add a small amount of hot water during cooking, but the dish should not be too watery. The liquids from the vegetables are usually sufficient.
- Toward the end of the cooking time, season with oregano, mint, salt, and pepper.
- Once the beef is fully cooked and tender, remove the pot from the heat. Let it sit for 10 minutes to cool slightly before adding the yogurt sauce.
- In a bowl, combine all the ingredients for the yogurt sauce: yogurt, oregano, mint, vinegar, salt, and pepper. Mix well with a spoon.
- Pour the yogurt sauce over the braised beef.
- Gently stir to combine the creamy yogurt sauce with the beef juices, creating a smooth and creamy consistency.
- Serve the dish warm, accompanied by rice. Garnish with fresh mint leaves for added flavor.
Enjoy!
Source: Argiro Barbarigou
