Mediterranean Diet Hearty Beef Stew with Mushrooms
Experience the comforting flavors of the Mediterranean with this hearty beef stew, featuring tender chunks of beef, earthy button mushrooms, and a fragrant medley of fresh herbs. This Mediterranean Diet Hearty Beef Stew with Mushrooms is slow-simmered to perfection, blending the deep richness of red wine and beef broth with the sweetness of carrots, baby potatoes, and diced tomatoes. Seasoned with rosemary, thyme, and a hint of garlic, every bite is a celebration of wholesome, nourishing ingredients. With its one-pot convenience and soul-warming appeal, this stew makes an ideal family meal or dinner-party centerpiece. Plus, it's brimming with Mediterranean-inspired goodness, perfect for sticking to your healthy eating goals without compromising on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 ounces button mushrooms, quartered
- 1 cup red wine
- 3 cups low-sodium beef broth
- 14.5 ounces canned diced tomatoes
- 1 bay leaf
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 pound baby potatoes, halved
- 2 tablespoons parsley, chopped
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper. Add to the pot in batches, cooking until browned on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
In the same pot, reduce heat to medium and add the chopped onion. Cook until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and celery, cooking for another 3 minutes.
Add the mushrooms and cook until they begin to release their moisture and start to brown, about 5 minutes.
Pour in the red wine, scraping the bottom of the pot to incorporate any browned bits. Let the wine simmer for about 5 minutes until reduced by half.
Return the browned beef to the pot and add the beef broth, diced tomatoes with their juice, bay leaf, rosemary, and thyme.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1.5 hours.
Add the halved baby potatoes and continue to simmer, covered, for an additional 30-45 minutes, or until the beef and potatoes are tender.
Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 43.0 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 8291 mg | 176% | |
*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.
