Greek Stew
Warm, hearty, and bursting with Mediterranean flavors, this Greek Stew is the ultimate comfort food. Tender chunks of beef are slow-simmered with earthy carrots, creamy potatoes, and a rich tomato-base infused with aromatic cinnamon, oregano, and bay leaves. A splash of red wine adds depth, while fresh parsley provides a bright, herbaceous finish. This one-pot wonder is perfect for cozy family dinners or meal prepping, and it pairs beautifully with crumbled feta and crusty bread for a truly authentic Greek dining experience. With just 20 minutes of prep and simple, wholesome ingredients, this recipe delivers a soul-soothing dish that's easy enough for weeknights yet special enough for entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 large yellow onion
- 4 units garlic cloves
- 3 medium carrots
- 3 medium potatoes
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 0.5 cups red wine
- 2 cups beef stock
- 2 units bay leaves
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 2 tablespoons fresh parsley
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups feta cheese (optional, for serving)
- 1 loaf crusty bread (optional, for serving)
Instructions
Cut the beef stew meat into bite-sized chunks, if not already done, and pat them dry with a paper towel.
Peel and finely chop the onion. Mince the garlic. Peel and slice the carrots into thick rounds. Peel the potatoes and cut them into large cubes.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef with salt and black pepper, then sear the chunks in batches until browned on all sides. Remove the beef and set aside.
Lower the heat to medium and add the chopped onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic, tomato paste, and ground cinnamon. Cook for 1-2 minutes until fragrant.
Pour in the red wine and gently scrape the bottom of the pot with a wooden spoon to deglaze it. Let the wine simmer for 3-4 minutes.
Add the canned diced tomatoes, beef stock, seared beef, bay leaves, and dried oregano. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the sliced carrots and cubed potatoes to the pot. Stir and continue simmering for an additional 45-60 minutes, or until the beef and vegetables are tender.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaves and discard them.
Garnish the stew with freshly chopped parsley before serving.
Serve warm in bowls with optional crumbled feta cheese on top and a side of crusty bread for dipping.
Nutrition Facts
Calories |
4517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 8842 mg | 384% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 48.4 g | ||
| Protein | 259.2 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1297 mg | 100% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 8322 mg | 177% | |
*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.
