Yahni Me Koukia (Meat Stew with Broad Beans)
Submitted by Whaynes
Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsYahni me Koukia is the kind of Greek stew that grandmothers make when the weather turns cold and the family gathers around the table.
Cubes of beef get browned until crusty, then braise low and slow in a sauce built from tomatoes, red wine, garlic, and whole cloves.
Broad beans go in toward the end, soaking up that rich, wine-dark broth until they’re silky and tender.
A touch of sugar balances the acidity of the tomatoes, and a shower of fresh parsley right before serving brightens the whole pot.
Serve it with crusty bread for soaking up every last drop.
Chef Tips
- Use lamb instead of beef for a more traditional Greek flavor, and cut the simmer time to 45 minutes before adding the beans
- Brown the meat in batches without crowding the pan so you get a real sear, not a steam
- Fresh broad beans (fava beans) are traditional, but frozen work well if you skip the blanching step
- A splash of red wine vinegar stirred in at the end adds a bright lift to the rich broth
Ingredients
Directions
Trim meat and cut into 3 cm (1¼ inch) cubes.
Heat half the oil or butter in a heavy pan and brown meat quickly on each side, adding a single layer of meat to pan at a time.
Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion gently until transparent.
Add garlic, celery and carrot and fry for a few minutes longer.
Add tomato paste, wine, water, cloves, bay leaf and most of parsley.
Return meat to pan and add salt and pepper to taste and the sugar.
Cover and simmer gently for 45 minutes for lamb, 1¼ hours for beef.
Wash broad beans well, top and tail, pulling off strings at the same time.
Cut into 8 cm (3-inch) lengths.
Add to yahni, cover pan and simmer for further 30 to 45 minutes or until meat is tender.
Put yahni in a serving dish and sprinkle with remaining parsley.
Serve hot with a tossed salad and crusty bread.
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