Mediterranean Beef Stew Recipe

INGREDIENTS

Ingredient	Amount
Beef chuck roast, cubed (1½-inch)	2 lbs
Extra virgin olive oil	3 tablespoons
Large onion, diced	1
Garlic cloves, minced	4
Carrots, cut into chunks	3 large
Celery stalks, chopped	3
Crushed tomatoes (28 oz can)	1
Beef broth	2 cups
Red wine (dry)	1 cup
Kalamata olives, pitted	1 cup
Tomato paste	1 tablespoon
Bay leaves	2
Dried oregano	2 teaspoons
Ground cinnamon	1 teaspoon
Salt and black pepper	To taste
Fresh parsley, chopped	¼ cup

INSTRUCTIONS

Brown the Beef:

1. Pat beef cubes dry with paper towels
2. Season generously with salt and black pepper
3. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat
4. Brown beef in batches (don’t crowd pan) – 3-4 minutes per side
5. Remove browned beef to plate and set aside

Build Flavor Base:

1. Add remaining tablespoon olive oil to pot
2. Add diced onion, carrots, and celery
3. Cook 5 minutes, stirring occasionally, until softened
4. Add minced garlic, cook 1 minute until fragrant
5. Stir in tomato paste, oregano, and cinnamon
6. Cook 1 minute, stirring constantly

Simmer:

1. Return browned beef and any juices to pot
2. Add crushed tomatoes, beef broth, red wine, olives, and bay leaves
3. Stir to combine
4. Bring to boil, then reduce heat to low
5. Cover and simmer 2-3 hours until beef is fork-tender
6. Stir occasionally
7. Add more broth if stew gets too thick

Finish:

1. Remove bay leaves
2. Taste and adjust seasoning with salt and pepper
3. Stir in fresh parsley
4. Let rest 10 minutes before serving

Serving: Serve with crusty bread, over rice, or with our Mediterranean Cheesy Herb Quick Bread. Find more stew recipes at Bon Appétit.

Storage: Refrigerate 4 days, freeze 3 months. Flavor improves after 24 hours.

Nutritional Information: 425 calories | 38g protein | 18g carbs | 22g fat per serving