Mediterranean Beef Stew
Transport your taste buds to the sun-drenched Mediterranean with this hearty and flavorful Mediterranean Beef Stew. Brimming with tender chunks of beef, vibrant vegetables, and a unique blend of warming spices like cinnamon and cumin, this comforting stew is elevated by the briny burst of kalamata olives. Simmered to perfection in a rich tomato-infused broth, it balances savory and aromatic notes beautifully. Ideal for cozy family dinners or make-ahead meals, this dish pairs wonderfully with crusty bread or fluffy rice to soak up every last drop. Ready in just over 2 hours, this one-pot wonder is as satisfying as it is simple to prepare, making it a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes, canned
- 4 cups beef broth
- 3 large carrots, sliced
- 1.5 pounds baby potatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 1.5 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1.5 teaspoons dried oregano
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef stew meat with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Brown the meat in batches, about 3-4 minutes per side, then transfer to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the diced onion over medium heat until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the tomato paste, ground cumin, cinnamon, and oregano to the pot. Stir well and cook for 1-2 minutes to allow the spices to bloom.
Pour in the canned diced tomatoes and beef broth. Stir to combine.
Return the browned beef to the pot, along with the bay leaf. Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 1 hour, stirring occasionally.
After 1 hour, stir in the sliced carrots and halved baby potatoes. Cover and continue to simmer for another 45 minutes, or until the vegetables and beef are tender.
During the last 15 minutes of cooking, add the kalamata olives and adjust the seasoning with the remaining salt and black pepper as needed.
Remove the bay leaf and garnish the stew with chopped fresh parsley before serving.
Serve warm with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 10195 mg | 443% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 42.3 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 9429 mg | 201% | |
*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.
