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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.
