Braised beef with vegetables in yoghurt sauce

A delicious recipe coming from a taverna in Larissa area in Central Greece, where they try to keep the traditional "grandmum's recipes" alive and kicking through modern times

Ingredients (for 6 people):
1½Kg of beef brisket, cut in large bite-sized pieces
1/2 tea-cup of olive oil
1 onion, finely chopped
2 Spring onions, finely chopped
1 leek, finely sliced
1 green bell pepper, cut in small cubes
2 red bell peppers, cut in small cubes
1 carrot, peeled and cut in small cubes
1 tea-cup of dry white wine
500gr. of ripe but firm tomatoes, peeled and finely chopped
2 tsp of boukovo pepper (or 1 small fresh chili pepper, finely chopped)
1 tsp of oregano
1 tsp of spear mint

For the yoghurt sauce:
500gr. Greek strained (thick) yoghurt
1/2 tsp of oregano
1/2 tsp of spear mint
1 tbsp of plain vinegar
salt
black pepper

Method:
In a spacious pot warm the oil in medium to high heat. Put in the meat pieces and sauté until they get nicely browned on all sides. Add in the pot the onion, the spring onions, the peppers, the leek, the carrot and the chilli pepper and let them soften, stirring for a few minutes.

Pour over with the wine and add the tomatoes. Cover the pot with the lid, reduce the heat to medium/low and leave the food to simmer until the meat is really tender. Only if it is really needed add some water while cooking because the food should not end up with a lot of liquids! The vegetables have enough water which is enough. Towards the end of cooking stir in the dried herbs and season with salt and pepper. When the meat is ready take the pot off the heat.

In a bowl put all the ingredients for the yoghurt sauce and season with salt and pepper. Stir well to blend the ingredients.
Pour the yoghurt mixture into the pot with the meat and shake the pot, holding by the handles, in a circular mode so all the food is well coated by the sauce.

Serve immediately along with plain rice pilaf,  pasta or fries.