Traditional Greek Casserole
- Replies 2
My family love experiencing different flavours
Braised beef with peas, carrots and potatoes in a Greek style tomato sauce flavoured with dill. There’s so much I love about this dish. You can enjoy it with or without meat, even with other types of protein eg chicken
This is Always a great comfort dish for us
Ingredients
1kg diced chuck steak pieces
Extra virgin olive oil
1 brown onion - chopped
3 cloves garlic - chopped or 2 tablespoons of jar garlic
1 Tbsp tomato paste
1/2 cup dry white wine ( optional)
700g tomato passata
4 bay leaves
1/2 cup fresh dill - chopped. substitute parsley is ok
1 tsp dry oregano
700g water (additional when needed)
3 carrots - thickly chopped
2-3 potatoes - cut into wedges
500g frozen peas
Salt and pepper to taste
Method
1. Place a pot or Dutch oven over medium high heat. Add a drizzle of olive oil and brown the meat in batches. Set aside
2. Add 1/4 cup extra virgin olive oil to the pot along with the onion and garlic, sautéing for approximately 2 minutes. Add the tomato paste and cook it off for an additional minute. Deglaze with the white wine and allow the alcohol to cook off.
3. Add the browned meat back in then pour in the passata and water. Add the dill, bay leaves, oregano and seasoning to taste. Stir to combine.
4. Turn heat down to medium, cover the pot and allow to simmer for 1.5 hours. Ensure you check on it occasionally stirring to ensure the sauce doesn’t stick at the bottom. If the sauce thickens before the meat just becomes tender, add additional water as needed.
5. Once the meat has just become tender add the carrots, potatoes and peas. You’ll need to gauge whether you need to add more water at the point for them to cook. Once cooked stir through fresh dill or parsley
Serve on a bed of rice or mash potato
Braised beef with peas, carrots and potatoes in a Greek style tomato sauce flavoured with dill. There’s so much I love about this dish. You can enjoy it with or without meat, even with other types of protein eg chicken
This is Always a great comfort dish for us
Ingredients
1kg diced chuck steak pieces
Extra virgin olive oil
1 brown onion - chopped
3 cloves garlic - chopped or 2 tablespoons of jar garlic
1 Tbsp tomato paste
1/2 cup dry white wine ( optional)
700g tomato passata
4 bay leaves
1/2 cup fresh dill - chopped. substitute parsley is ok
1 tsp dry oregano
700g water (additional when needed)
3 carrots - thickly chopped
2-3 potatoes - cut into wedges
500g frozen peas
Salt and pepper to taste
Method
1. Place a pot or Dutch oven over medium high heat. Add a drizzle of olive oil and brown the meat in batches. Set aside
2. Add 1/4 cup extra virgin olive oil to the pot along with the onion and garlic, sautéing for approximately 2 minutes. Add the tomato paste and cook it off for an additional minute. Deglaze with the white wine and allow the alcohol to cook off.
3. Add the browned meat back in then pour in the passata and water. Add the dill, bay leaves, oregano and seasoning to taste. Stir to combine.
4. Turn heat down to medium, cover the pot and allow to simmer for 1.5 hours. Ensure you check on it occasionally stirring to ensure the sauce doesn’t stick at the bottom. If the sauce thickens before the meat just becomes tender, add additional water as needed.
5. Once the meat has just become tender add the carrots, potatoes and peas. You’ll need to gauge whether you need to add more water at the point for them to cook. Once cooked stir through fresh dill or parsley
Serve on a bed of rice or mash potato
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