Prep. Time 10′     Cooking Time 1h 45′     Serves 6


  • 1200g beef (tenderloin, chuck, or roundcut)
  • 2 dry onions, finely chopped
  • 4 multicolored peppers, sliced into strips
  • 1 garlic clove
  • 1 cup dry white wine
  • 1/2 cup olive oil
  • 1 tomato, diced
  • 2 tbsp chopped parsley
  • Salt
  • Freshly ground pepper


  1. Cut the meat into portions and brown it in the pot with half of the olive oil for 6-7 minutes.
  2. Add the garlic and chopped onion and sauté for about 5′, until they become translucent.
  3. Deglaze with the wine and let it boil for 2′-3′ on high heat.
  4. Add the tomato and simmer the meat for 1 hour and 30′, until it softens well.
  5. If necessary, add a little water to prevent sticking.
  6. When the meat is almost ready, heat the remaining olive oil in a deep frying pan and sauté the peppers for 4′-5′, until they are well oiled.
  7. Sprinkle with parsley.
  8. Add the peppers to the meat.
  9. Season with salt and pepper and complete the cooking of the dish for a few more minutes.


Source: Argiro Barbarigou