Mediterranean Beef Stew Recipe
This Mediterranean Beef Stew is a hearty, rustic dish full of bold flavors, tender beef, and vibrant vegetables simmered in a rich tomato-based broth. Inspired by traditional Mediterranean cooking, it features ingredients like olives, garlic, herbs, and red wine. Perfect for a cozy family dinner or a make-ahead meal, this stew only gets better the next day as the flavors meld beautifully.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Servings: 6
Ingredients
For the Stew:
2 lbs (900 g) beef chuck, cut into 1½-inch cubes
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, chopped
1 zucchini, chopped (optional)
1 (14 oz / 400 g) can crushed tomatoes
2 tablespoons tomato paste
1 cup dry red wine (optional, or use beef broth)
3 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Salt and black pepper to taste
½ cup pitted Kalamata olives
2 tablespoons capers (optional)
2 bay leaves
Fresh parsley, chopped (for garnish)
Instructions
Sear the Beef
Pat the beef dry with paper towels. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef in batches (do not overcrowd the pan) and brown on all sides. Transfer browned beef to a plate.
Sauté Vegetables
In the same pot, reduce heat to medium. Add another tablespoon of olive oil. Sauté the onion, garlic, carrots, celery, and bell pepper until softened, about 5–7 minutes.
Deglaze and Simmer
Stir in tomato paste and cook for 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Build the Stew
Add the browned beef back to the pot. Pour in the crushed tomatoes and beef broth. Stir in oregano, thyme, smoked paprika, cinnamon, salt, pepper, and bay leaves.
Slow Cook
Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until beef is fork-tender. Stir occasionally, adding water or broth if needed.
Finish with Flavor
In the last 15 minutes of cooking, stir in olives and capers. Adjust seasoning to taste.
Garnish and Serve
Remove bay leaves. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, couscous, or rice.
Enjoy!