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Prep 40min
Total5hr40min
Servings20
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Ingredients
3
pounds beef boneless chuck roast, trimmed of fat
2
tablespoons olive or vegetable oil
4
cloves garlic, finely chopped
1
tablespoon dried oregano leaves
1 1/2
teaspoons salt
1/2
teaspoon coarsely ground pepper
4
tablespoons grated lemon peel
1
cup yogurt
1/2
small cucumber, peeled, cored and finely chopped (1/3 cup)
1/2
teaspoon salt
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Steps
1
Cut beef into 1- to 1 1/2-inch pieces. Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil, in batches if necessary, 8 to 10 minutes, turning occasionally, until brown on all sides.
2
Place beef in 3- to 4-quart slow cooker. Sprinkle with garlic, oregano, 1 1/2 teaspoons salt, the pepper and 3 tablespoons of the lemon peel; toss to mix.
3
Cover and cook on Low heat setting 4 to 5 hours.
4
Stir together yogurt, cucumber, 1/2 teaspoon salt and remaining 1 tablespoon lemon peel in small bowl. Serve beef with toothpicks for dipping into yogurt sauce. Beef bites will hold on Low heat setting up to 2 hours; stir occasionally.
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No Changes.
For the best flavor and to reduce the amount of liquid during cooking, trim any excess fat from the beef before browning.
Look for beef stew meat that's been pre-trimmed, and cut into 1- to 1 1/2-inch pieces, in the meat department.
For a gyro-type sandwich, spoon this beef onto pita bread, top with sliced onions and tomatoes, and drizzle with the cucumber sauce.
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