• 1 ½ kg round steak
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 3 cups hot water
  • 2 cloves garlic
  • 3 potatoes
  • 3 bell peppers (various colors)
  • 3 onions
  • 3 ripe tomatoes or 2 cans chopped tomatoes
  • 250 g flat green beans, fresh or frozen
  • A bit of chopped parsley
  • Some paprika
  • Freshly ground pepper
  • Salt
  • 150 g feta cheese, in pieces
  • 2 tbsp balsamic vinegar


  1. First, cut the meat into large pieces.
  2. Heat 2-3 tablespoons of the total olive oil and brown the meat for a few minutes.
  3. Add 3 cups of hot water.
  4. Cover and simmer the meat over medium heat for 35-40 minutes. Make sure to reserve the broth.
  5. Peel all the vegetables and cut them into slices.
  6. In a roasting pan or deep baking dish, make a layer of all the potatoes, then place all the meat on top in one layer.
  7. Add a layer of sliced onions, a layer of peppers, the green beans, and finally, a layer of sliced tomatoes.
  8. Add the garlic and small pieces of butter to the dish.
  9. Sprinkle with parsley and paprika.
  10. Pour 1 cup of broth from the cooked meat over the dish, drizzle with vinegar, and pour the remaining olive oil.
  11. Cover the surface with parchment paper and seal with aluminum foil, making sure to seal all edges.
  12. Bake in a preheated convection oven at 250ºC, for 30 minutes, then reduce to 160ºC.
  13. Slowly cook the dish in the lower temperature for about 2 hours.
  14. After 2 hours of baking, uncover and scatter the pieces of feta cheese on top.
  15. Let it bake slowly in the oven for another 30 minutes, until the feta melts and it is almost only left with its oil.

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Source: Argiro Barbarigou