Beef Stew Yaourtlou

 (recipe from "Argiro Every day Greek")

Serves 4

Ingredients:

• 800 gr beef, cut in bite-size pieces
• 2 tbsp flour
• ¼ tea cup of greek extra virgin olive oil
• 1 red greek onion, finely chopped
• 1 tsp tomato paste
• ½ tea cup of dry red wine
• a pinch of grated nutmeg
• a pinch of allspice
• 4 tomatoes, finely chopped or 400 gr canned tomatoes, finely chopped
• a bunch of white beets, swiss chards or spinach, coarsely chopped(I used 250gr spinach)
• 250 gr greek yogurt
• 3 tbsp garlic oil
• salt and pepper
• white pilaf to serve

Step One

 Dice beef in bite-size portions or strips. Coat well with the flour. Warm the olive oil in a wide casserole and shake meat portions well to remove excess flour. Put the beef in casserole and brown on all sides over medium-high heat. Add the finely chopped onion and leave 4-5 minutes to mellow. Add the tomato pasta and stir. Pour the wine in and wait for the alchool to evaporate. Add spices and finely chopped tomatoes. Reduce the heat, put the lid on and let it simmer for approximately 1h and 15 minutes until the meat melts in the mouth. Season to taste towards the end of cooking time.

Step Two

 Warm 3 tbsp of garlic oil in a frying pan. Wilt the coarsely chopped white beets for 5 min. Season to taste. Once the absorb their juices, remove from heat and add the yogurt. Stir well to coat beets with yogurt and serve. Place the white pilaf in the middle and top it with the meat. Cover with plenty of sauce.

How to make garlic oil: 

 Put 3 cloves of garlic and 1 glass of olive oil in the food processor. Mix well, then place them in a jar and keep in the fridge. The garlic stays on the bottom and releases an amazing fragrance.

Poftă Bună!!!

Hints: 

• I used 2 big garlic cloves crushed and olive oil fry some seconds, before adding the spinach)
• I used 2 bay leafs in the tomato sauce when it was done the stew I put them in for 5 minutes then take them out.