Mediterranean Diet Spicy Beef Stew
Dive into the robust flavors of this Mediterranean Diet Spicy Beef Stew, a wholesome and hearty dish perfect for satisfying your comfort food cravings while staying healthy. Infused with bold spices like paprika, ground cumin, and cinnamon, this stew balances a gentle warmth with a kick of red pepper flakes. Tender chunks of lean beef are simmered to perfection alongside vibrant vegetables like zucchini, carrots, and red bell peppers, creating a nutrient-packed meal that’s brimming with Mediterranean flair. Finished with the tangy burst of Kalamata olives and fresh parsley, this stew is a delightful blend of savory and spicy flavors. Ideal for family dinners or meal prep, serve it hot with whole-grain bread or a crisp side salad for a complete experience. Ready in under two hours, this spicy beef stew is as rewarding to make as it is to savor.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1.5 pounds Lean beef stew meat (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 3 medium Carrots (sliced into 1/2-inch rounds)
- 1 large Red bell pepper (diced)
- 14.5 ounces Crushed tomatoes (canned)
- 3 cups Beef or vegetable broth (low-sodium)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Red pepper flakes
- 2 medium Zucchini (cut into half-moons)
- 0.5 cup Kalamata olives (pitted and sliced)
- 0.25 cup Fresh parsley (chopped)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Add the beef to the pot in batches, searing it on all sides until browned. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, carrots, and red bell pepper. Cook for another 3 minutes.
Add the crushed tomatoes, beef or vegetable broth, paprika, cumin, cinnamon, and red pepper flakes to the pot. Stir well to combine.
Return the seared beef to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the zucchini to the stew. Cover and simmer for an additional 20 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the Kalamata olives and cook for 5 more minutes to heat through.
Taste and adjust seasoning if necessary. Sprinkle the chopped parsley over the stew before serving.
Serve hot, optionally with a side of crusty whole-grain bread or a simple green salad.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4765 mg | 207% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 43.7 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 5866 mg | 125% | |
*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.
