This traditional Greek Yahni Me Koukia is a comforting, hearty dish that captures the essence of home-style Mediterranean cooking. The stew combines tender cubes of beef or lamb with fresh broad beans, simmered slowly in a fragrant broth infused with onions, garlic, celery, and a touch of red wine. The result is a deeply flavorful, rustic meal with a perfect balance of savory meat and sweet, tender vegetables. Ideal for family dinners or cold evenings, this recipe offers a satisfying, protein-packed experience that pairs beautifully with crusty bread to soak up the delicious sauce. Simple to prepare yet elegant in taste, it is a timeless classic that brings warmth to any table.
Yahni Me Koukia (Meat Stew With Broad Beans
Description
This traditional Greek Yahni Me Koukia is a comforting, hearty dish that captures the essence of home-style Mediterranean cooking. The stew combines tender cubes of beef or lamb with fresh broad beans, simmered slowly in a fragrant broth infused with onions, garlic, celery, and a touch of red wine. The result is a deeply flavorful, rustic meal with a perfect balance of savory meat and sweet, tender vegetables. Ideal for family dinners or cold evenings, this recipe offers a satisfying, protein-packed experience that pairs beautifully with crusty bread to soak up the delicious sauce. Simple to prepare yet elegant in taste, it is a timeless classic that brings warmth to any table.Ingredients
Directions
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Trim excess fat from the meat and cut into 3 cm (1-1/4 inch) cubes.
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Heat half the oil or butter in a heavy-bottomed pan over medium-high heat.
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Brown the meat cubes quickly on each side, working in single layers to avoid overcrowding. Remove browned meat to a plate.
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Reduce heat to medium-low and add the remaining oil or butter to the pan.
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Add the chopped onion and fry gently until transparent and soft, about 5 minutes.
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Add the garlic cloves and chopped celery, frying for another 2-3 minutes until fragrant.
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Stir in the tomato paste and cook for 1 minute to deepen the flavor.
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Pour in the dry red wine, scraping up any browned bits from the bottom of the pan.
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Add the chopped tomatoes, whole cloves, bay leaf, and most of the chopped parsley.
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Return the browned meat to the pan. Add enough water to just cover the ingredients.
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Season with salt, black pepper, and sugar. Bring to a boil, then reduce heat to low.
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Cover and simmer gently: 45 minutes for lamb or 1-1/4 hours for beef, until meat is tender.
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While the meat simmers, wash the broad beans, top and tail them, and pull off any strings.
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Cut the broad beans into 8 cm (3-inch) lengths.
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Add the prepared broad beans to the stew. Cover and simmer for a further 30-45 minutes, or until the beans are tender and the meat is fork-tender.
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Transfer the Yahni to a serving dish and sprinkle with the remaining fresh parsley.
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Serve hot with a tossed salad and crusty bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 155.1kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 5.3g27%
- Cholesterol 35.6mg12%
- Sodium 175.1mg8%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 1.5g6%
- Sugars 3.0g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
