Mediterranean Beef
Transport your taste buds to the sun-soaked coasts of the Mediterranean with this hearty and flavorful Mediterranean Beef recipe. Tender chunks of beef chuck are slow-simmered in a rich, aromatic sauce infused with smoked paprika, cumin, coriander, and a hint of cinnamon for an irresistible depth of flavor. Bright red bell peppers, zucchini, and briny kalamata olives add a vibrant, colorful touch to this stew, while fresh parsley and a splash of lemon juice provide a burst of freshness. Perfectly paired with fluffy couscous, crusty bread, or steamed rice, this one-pot recipe is a comforting, protein-packed dish that’s both easy to make and ideal for a cozy weeknight meal or an impressive dinner. With only 20 minutes of prep and a simmering aroma that fills your kitchen, this Mediterranean-inspired dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 whole garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 whole cinnamon stick
- 400 grams canned diced tomatoes
- 250 milliliters beef stock
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 50 grams kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch, then transfer to a plate.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onion for 3-4 minutes until softened.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, and cinnamon stick. Stir and cook for 1 minute until fragrant.
Return the beef to the pot, then add the canned diced tomatoes and beef stock. Stir to combine and bring to a gentle simmer.
Cover the pot and cook on low heat for 60 minutes, stirring occasionally.
After 60 minutes, add the sliced red bell pepper and zucchini to the pot. Continue cooking for another 20-25 minutes until the beef is tender and the vegetables are cooked through.
Stir in the kalamata olives, fresh parsley, and lemon juice. Adjust seasoning with additional salt and pepper if needed.
Remove the cinnamon stick before serving.
Serve hot with rice, couscous, or crusty bread, and garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 979 mg | 21% | |
*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.
