Mediterranean Beef and Vegetable Casserole
Dive into the heart of Mediterranean flavors with this hearty Beef and Vegetable Casserole. Tender chunks of seared beef stew meat are slow-baked alongside a vibrant medley of zucchini, eggplant, and red bell pepper, all simmered in a rich blend of crushed tomatoes, beef broth, and Mediterranean spices like oregano and thyme. A touch of cinnamon adds unexpected warmth, while kalamata olives punctuate every bite with their signature briny tang. Topped with creamy crumbled feta and a sprinkle of fresh parsley, this one-pot casserole is both flavorful and comforting. Perfect for a family dinner or a make-ahead meal, this Mediterranean-inspired dish is sure to impress your taste buds and transport you straight to the sunny coasts of the Mediterranean.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (cubed)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium zucchini (sliced into half-moons)
- 1 medium eggplant (cubed)
- 1 large red bell pepper (diced)
- 14 ounces crushed tomatoes (canned)
- 1 cup beef broth
- 0.5 cup kalamata olives (pitted and halved)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe casserole dish or Dutch oven, heat the olive oil over medium-high heat on the stovetop.
Add the beef stew meat in batches, searing each side until browned. Remove the beef from the dish and set aside.
In the same dish, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the zucchini, eggplant, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Return the seared beef to the dish. Stir in the crushed tomatoes, beef broth, kalamata olives, oregano, thyme, cinnamon, salt, and black pepper. Bring the mixture to a simmer.
Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 60 minutes or until the beef is tender and the flavors have melded together.
Remove the dish from the oven, uncover, and sprinkle the crumbled feta cheese over the top.
Place the dish back in the oven and bake, uncovered, for an additional 5 minutes, until the feta is slightly melted.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Mediterranean Beef and Vegetable Casserole!
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 41.6 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4456 mg | 95% | |
*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.
