Greek Beef Stew
Warm, hearty, and packed with Mediterranean flavors, this Greek Beef Stew is a soul-soothing dish perfect for cozy nights. Tender chunks of seared beef simmer slowly in a rich tomato-based sauce infused with red wine, aromatic cinnamon, and earthy oregano, creating a deeply flavorful base. Chunks of potatoes and carrots add satisfying texture, making this a complete, one-pot meal that's as comforting as it is nourishing. Garnished with fresh parsley for a bright finish, this rustic stew is ideal served with crusty bread or over a bed of rice to soak up every delicious drop. With its wholesome ingredients and slow-cooked goodness, this Greek-inspired recipe is a must-try for fans of hearty comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch pieces)
- 3 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground allspice
- 2 medium carrots (peeled and chopped into chunks)
- 3 medium potatoes (peeled and cubed)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef pieces generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Working in batches, sear the beef in the hot oil until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly.
Add the seared beef back to the pot, along with the crushed tomatoes, beef broth, cinnamon stick, bay leaves, oregano, allspice, and the remaining 0.5 teaspoon of salt.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the carrots and potatoes to the pot. Stir to combine, cover, and continue to simmer for 45-60 minutes, or until the meat is tender and the vegetables are fully cooked.
Remove the cinnamon stick and bay leaves from the stew.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve the Greek beef stew hot, garnished with chopped fresh parsley. Pair with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
