Pot- Roasted Beef with Vegetables

This is a real treat for those of you who watch your calories and don’t have a lot of time to spend in the kitchen! I prefer to accompany it with yoghurt.

Ingredients

• 1½ k beef (brisket), diced in bite-sized portions
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 2 tomatoes, cut into 4
• 2 red bell-peppers, cut into 4
• 2 green bell-peppers, cut into 4
• 2 aubergines, diced in bite-sized pieces
• 250g white mushrooms, whole
• 2 stalks of celery, finely chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teacup of red wine
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• half a bunch of parsley, finely chopped
• salt
• freshly ground pepper

Method

It is best to use an earthenware, ovenproof pot because it keeps the liquids in and so the meat is cooked better. Put the meat in the pot. Add the finely chopped carrots, onions and celery. Then add the tomatoes, peppers, aubergines and mushrooms. Pour over the olive oil and the wine. Season with salt and pepper and sprinkle with the herbs. Cover and bake, in a well preheated oven, at 200ºC, for 1h and 30 minutes. Check to make sure the meat is cooked through. Do not add any water because the vegetables have a high water content of their own. When ready place the meat in the centre of a serving plate and arrange the veggies around.

portions 6

Preparation Time 15 minutes

Baking time 90 minutes

Source: argiro.com.gr