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.
Tips for the Best Mediterranean Beef Stew
Choose the Right Cut
Use beef chuck, brisket, or stew meat—they have enough fat and connective tissue to become tender and flavorful during long, slow cooking.
Brown the Meat Well
Take time to properly sear the beef. This caramelization adds deep flavor to the stew base.
Deglaze the Pot
Use red wine, broth, or even balsamic vinegar to deglaze after sautéing vegetables—this lifts all the flavorful bits stuck to the bottom.
Cook Low and Slow
Simmer gently over low heat or in the oven for the most tender meat. Rushing the cooking process can make the beef tough.
Make Ahead
Like many stews, this dish tastes even better the next day after the flavors have had time to develop. It’s perfect for meal prep.
Balance the Acidity
If your stew tastes too acidic from the tomatoes, add a pinch of sugar, a splash of cream, or even a little honey to balance it.
Variations
Veggie Boost
Add vegetables like eggplant, chickpeas, mushrooms, or spinach during the last 20–30 minutes of cooking.
Use sweet potatoes instead of carrots for a sweeter twist.
Legume-Enhanced
Stir in canned chickpeas, white beans, or lentils for extra protein and texture.
Try adding green peas or fava beans during the final 10 minutes.
Mediterranean Touches
Add a squeeze of lemon juice or a bit of lemon zest at the end for brightness.
Garnish with crumbled feta cheese for a salty, creamy finish.
Herb Infusions
Swap or add herbs like rosemary, basil, or marjoram.
Use fresh herbs at the end for maximum aroma and taste.
Alternative Meats
Substitute lamb shoulder or pork stew meat for beef to change the flavor profile.
Try ground beef or turkey for a quicker version (reduce cook time).
Serving Ideas
Serve over couscous, polenta, rice, orzo, or mashed potatoes.
For a low-carb option, try it with cauliflower rice or zucchini noodles.
Q&A: Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beef is tender.
Q: What can I use instead of red wine?
A: You can substitute the wine with more beef broth, a splash of balsamic vinegar, or even pomegranate juice for a sweet-tart flavor.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave until hot.
Q: Is this stew gluten-free?
A: Yes, the stew itself is naturally gluten-free. Just be sure to serve it with gluten-free sides (like rice or potatoes) and double-check any broth or tomato products for hidden gluten.
Q: Can I make this vegetarian?
A: Absolutely! Replace the beef with mushrooms, chickpeas, or lentils, and use vegetable broth. Add extra vegetables for richness and texture.
Nutrition Information (Per Serving — Approximate)
Calories: 380 kcal
Protein: 32g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 18g
Fiber: 4g
Sugar: 7g
Sodium: 850mg
Cholesterol: 90mg
Note: Nutritional values may vary based on specific ingredients and portion sizes.
Conclusion
Mediterranean Beef Stew is more than just a meal—it’s comfort in a bowl. Packed with wholesome ingredients, bold flavors, and nourishing protein, it’s a great dish for any season. Whether you’re cooking for a crowd or meal-prepping for the week, this stew delivers on taste, nutrition, and versatility. The rich tomato base, infused with herbs, olives, and tender beef, makes this a family favorite that you’ll return to again and again.