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Ingredients
500 g g | Beef chuck Beef chuck | |
100 g g | Carrots
Carrot (cut into thin slices) | |
70 g g | Onions
Onion (chopped) | |
75 g g | Green peppers Green pepper | |
125 g g | Courgettes Courgette | |
95 g g | Aubergines
Aubergine (white ) | |
120 g g | Potatoes
Potato ( ) | |
1 sheets sheet | Bay Bay | |
1 TS TS | Garlics
Garlic (powder) | |
1 TS TS | Salt Salt | |
TS TS | Pepper
Pepper (white ) | |
TS TS | Boukovo Boukovo | |
1 TS TS | Cumin powder Cumin powder | |
55 ml ml | White wine
White wine (dry) | |
1 TBS TBS | Parsley
Parsley (chopped) | |
150 g g | Feta cheese Feta cheese | |
500 g g | Vegetable broth Vegetable broth | |
60 ml ml | Olive oil Olive oil |
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+ Create new shopping listChuck of beef with vegetables and feta
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Method
- Remove the fat from the meat and cut into cubes.
- Clean the vegetables and cut them into small pieces.
- In a large, nonstick skillet, heat olive oil and add the meat. Cook until it is seared on all sides.
- With a slotted spoon remove beef from the skillet and set aside.
- To the skillet add the wine, the vegetable broth and vegetables. Boil for 5 minutes.
- Return the meat to the skillet, add spices and parsley. Leave it on low heat for 20 minutes with the lid closed
- Open the lid and let boil for another 20 minutes to reduce the liquids. Only stir carefully with little force as to not melt the vegetables.
- Preheat oven to 180 ° C.
- Remove the food from the fire and spread beef mixture in a large, shallow baking dish. Bake for 25 minutes.
- Open the oven and sprinkle feta-cheese generously, leave to bake another 15 minutes.
- Serve with a little more chopped parsley.