Mediterranean Diet Classic Stewed Beef
Savor the rich and hearty flavors of the Mediterranean Diet Classic Stewed Beef, a true comfort food masterpiece designed with health and taste in mind. This slow-simmered dish features tender beef chuck infused with aromatic herbs like thyme and rosemary, along with vibrant vegetables including carrots, celery, and red bell pepper. The addition of kalamata olives and a splash of dry red wine brings an unmistakable Mediterranean flair, while olive oil provides a nourishing touch. Perfectly seasoned and simmered to perfection, this stew is ideal for cozy dinners and indulgent gatherings. Serve it piping hot, garnished with fresh parsley, for a wholesome, flavor-packed experience that epitomizes rustic Mediterranean cuisine. Keywords: Mediterranean Diet, stewed beef, healthy comfort food, slow-cooked recipes, Mediterranean flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, chopped
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and black pepper.
Brown the beef cubes in batches, about 5 minutes per batch, to ensure even browning. Remove beef cubes from the pot and set aside.
In the same pot, add the chopped onion and garlic. Saute for 3-4 minutes until the onion is translucent.
Stir in the carrots, celery, and red bell pepper, and cook for 5 minutes, allowing the vegetables to begin to soften.
Add the browned beef back into the pot. Stir in the canned diced tomatoes, beef broth, and red wine.
Add the bay leaf, fresh thyme, and fresh rosemary. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours until the beef is tender.
About 15 minutes before the beef is done, stir in the olives.
Once cooked, remove the bay leaf, and check seasoning, adjusting salt and pepper to taste.
Serve the stew in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 7018 mg | 305% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 36.5 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5343 mg | 114% | |
*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.
