Mediterranean Diet Ground Beef Stew
Warm, hearty, and brimming with bold flavors, this Mediterranean Diet Ground Beef Stew is the ultimate comfort food meets wholesome eating. Packed with lean ground beef, a medley of vibrant vegetables like zucchini, red bell peppers, and carrots, and nutrient-rich additions such as chickpeas and kalamata olives, this stew is both nourishing and satisfying. The robust flavors come to life with aromatic herbs like oregano and thyme, while a touch of fresh parsley adds a burst of brightness. Simmered to perfection in a flavorful beef broth and diced tomato base, this one-pot wonder is a healthy, high-protein meal perfect for busy weeknights or cozy dinners. Serve this delicious Mediterranean stew with freshly baked crusty bread or a light side salad for a complete, crave-worthy feast.
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 14.5 ounces canned diced tomatoes
- 4 cups low-sodium beef broth
- 1 cup cooked chickpeas
- 1 cup kalamata olives, sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Remove the beef from the pot and set aside. Drain any excess fat, leaving about 1 tablespoon in the pot.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, celery, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.
Return the browned beef to the pot, then add the diced tomatoes, beef broth, chickpeas, and sliced olives.
Stir in the bay leaf, oregano, thyme, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, stirring occasionally.
Remove the bay leaf and adjust seasoning if necessary.
Finally, stir in the chopped parsley just before serving for added freshness and flavor.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 7884 mg | 343% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 48.4 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 4910 mg | 104% | |
*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.
