Greek-style Beef and Bean Stew with Feta and Dill
By OcadoLife
Published on 14 August 2024
“The dill and feta bring freshness to this Greek-style Beef and Bean Stew with Feta and Dill,” says cook and author of Tucking In, Sophie Wyburd “– and this cost-effective dish brings Greek holiday vibes too!” Time and servings
4 hrsTotal time
6Servings
10 minsPrep time
Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 3 carrots, cut into 3 cm chunks
- 2 celery sticks, cut into 3 cm chunks
- 1 red pepper, deseeded and cut into 2 cm chunks
- 2 garlic cloves, finely chopped
- 50g tomato purée
- 1 chicken stock cube
- 4 thyme sprigs
- 1 tsp dried mint
- 1 cinnamon stick
- 0.5 tsp salt
- 500g diced beef
- 2 (400g) tins butter beans, drained
- 700g baby potatoes, halved
- 200g feta, crumbled
- 0.5 (25g) pack dill
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 4. Heat 3 tbsp olive oil in a casserole dish over a medium heat. Add the onion; cook for 8 mins, until starting to soften. Tip in the carrot, celery and red pepper; cook for 5 mins.Step 2
Stir in the garlic and tomato purée, cook for 5 mins, then pour in 700ml water and crumble in the stock cube. Add the thyme, mint and cinnamon with ½ tsp salt; bring to a simmer.Step 3
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the beef with salt, then brown in the pan for 2 mins each side. Add to the casserole and cover. Bake for 2½ hrs.Step 4
Remove from the oven; stir well. Add the butter beans and potatoes. Cover and return to the oven for 1 hr. Uncover and cook for 15 mins more.Step 5
Season; scatter over the feta and dill. Chill leftovers for up to 2 days.