Bizeli Yiaxni me Kima – Pea and Potato Stew with Mince (Μπιζέλι Γιαχνί με Κιμά)

A comforting Cypriot pea and potato stew traditionally made with tender chunks of beef chuck or chicken thighs, slowly simmered until meltingly soft. This quicker version uses mince instead, making it perfect for busy weeknights while still capturing the rich flavours of the original dish. Cooked with sweet onions, tomatoes, carrots, potatoes and fragrant spices, it’s a nourishing family meal that brings the flavours of Cyprus to the table

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Servings: 6 servings

Course: Dinner, Lunch

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

4 tablespoons olive oil
2 brown onions diced
3 cloves garlic finely chopped
500 g beef mince
2 tablespoons tomato paste
400 g can diced tomatoes
4 carrots sliced into rounds
600 g potatoes cut into bite-sized pieces
800 g frozen peas
1 teaspoon dried oregano
1 teaspoon sweet paprika
¼ teaspoon ground cinnamon
800 ml vegetable stock
Salt and freshly ground black pepper to taste

Method

Heat the olive oil in a large heavy-based pot over medium-low heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until soft and golden.
Add the garlic and cook for 1 minute until fragrant.
Add the mince and cook, breaking it up with a spoon, until browned.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Add the diced tomatoes and stir to combine.
Add the oregano, paprika, cinnamon, salt and pepper.
Add the carrots, potatoes, peas and vegetable stock. Stir well to combine.
Bring to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 50-60 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. Add a little extra water if needed during cooking.
Taste and adjust the seasoning. Serve warm with a squeeze of lemon, freshly chopped parsley, a spoonful of Greek yoghurt and plenty of fresh bread, ideally koulouri daktylia.