Name: Greek Beef Stew
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 22.5 ml Olive Oil; 1.5 kg Beef Chuck Steak (Diced); 2 Brown (Yellow) Onions (Diced); 6 Shallots (Halved & Peeled); 4 Garlic Cloves (Chopped); 8 g Ground Cumin; 130 g Tomato Paste; 180 ml Red Wine; 60 ml Red Wine Vinegar; 550 g Chicken Stock; 2 Cinnamon Sticks; 10 Whole Cloves (tied in a muslin bag or tea infuser for easy removal — see method); 4 Dried Bay Leaves; 7 g Fresh Oregano; 90 g Dried Currants (Optional); Seasoning To Taste

Greek Beef Stew

PREP

15 mins

COOK

2 hrs

SERVES

DIFFICULTY

Medium

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

Beef chuck, seared then slow braised with red wine, cinnamon, cloves, and bay leaves, finished with fresh oregano and a scattering of currants. Rich, warming, and properly tender.

Sear the beef in batches without crowding the pan, crowding drops the heat and steams the meat instead of browning it, and that colour is where most of the depth in this stew comes from. Tie the cinnamon, cloves, and bay leaves together or use an infuser, it makes them much easier to fish out at the end.

This one freezes and reheats exceptionally well, and honestly tastes even better the next day. Keeps in the fridge for 4 days or the freezer for 3 months.

Greek Beef Stew

BEEF · DINNER · MEDIUM

Why You'll Love This Greek Beef Stew

Warming spices, proper melt-in-the-mouth beef

Cinnamon and cloves aren't ingredients you'd expect in a beef stew, but that's what gives this its distinct Greek character, warm background spice rather than anything sweet or overpowering.

The two-stage cook matters here, the first covered hour tenderises the meat, and the second uncovered hour reduces and concentrates the sauce. Skipping either stage changes a different part of the result.

This is proper batch-cooking material, it keeps and reheats brilliantly, and the flavour if anything gets better by the second day. Make a big pot and don't think twice about freezing the extra.

Greek Beef Stew

Print Recipe

4.41000 from 5 votes

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Calories: 632kcal

Servings: People

Metric - Imperial

Ingredients

22.5 ml Olive Oil
1.5 kg Beef Chuck Steak Diced
2 Brown (Yellow) Onions Diced
6 Shallots Halved & Peeled
4 Garlic Cloves Chopped
8 g Ground Cumin
130 g Tomato Paste
180 ml Red Wine
60 ml Red Wine Vinegar
550 g Chicken Stock
2 Cinnamon Sticks
10 Whole Cloves tied in a muslin bag or tea infuser for easy removal — see method
4 Dried Bay Leaves
7 g Fresh Oregano
90 g Dried Currants (Optional)
Seasoning To Taste

Method

Heat half of the oil in a large pan over high heat. Sear the beef in batches for 5 minutes, or until browned, transferring each batch to a heatproof bowl or plate.
Add the remaining oil to the pan, then add the onion and shallot. Cook for 4 minutes, stirring regularly. Add the garlic and cook for 1 minute. Add the ground cumin and tomato paste and cook for 1 minute. Add the red wine, red wine vinegar, and stock. Mix to combine and bring to a simmer.
Add the beef back in along with the cinnamon sticks, whole cloves (tied in a muslin bag or tea infuser if you have one, to make them easy to remove later), and bay leaves. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook for 1 hour.
Remove the lid, add the oregano and currants (if using), and cook uncovered over low heat for a further 1 hour, or until the meat is tender and the sauce has reduced. Season to taste.
Before serving, remove and discard the cinnamon sticks, whole cloves, and bay leaves.
Serve with mashed potato, rice, pasta, mixed vegetables, or bread. Spoon over the sauce and garnish with fresh oregano and cracked black pepper. Dig in.

Chef's Tips

Sear the beef in batches without crowding the pan, as written — crowding drops the pan's heat and steams the meat instead of browning it, and that colour is where most of the depth in this stew comes from.

Tie the cinnamon, cloves, and bay leaves together, or use an infuser, rather than adding them loose — it makes them far easier to fish out cleanly at the end instead of hunting through the stew piece by piece.

Let the stew go the full 2 hours across both stages — the first covered hour tenderises the meat, and the second uncovered hour is what reduces and concentrates the sauce, so cutting either stage short affects a different part of the result.

Storage & Reheating

Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this one freezes and reheats exceptionally well, and often tastes even better the next day.

To reheat, warm in a pan over medium-low heat or microwave until hot throughout, stirring occasionally. Thaw frozen portions in the fridge overnight before reheating.

Serving 500gCalories 632kcalCarbohydrates 45gProtein 58gFat 24.2gSaturated Fat 8.3gPolyunsaturated Fat 1.97gMonounsaturated Fat 11.99gTrans Fat 0.5gCholesterol 147.8mgSodium 361.5mgPotassium 1525.6mgFiber 9.8gSugar 16.7gVitamin A 279.27IUVitamin C 19.18mgCalcium 289.6mgIron 16.5mg

Common Questions

Why tie the cinnamon, cloves, and bay leaves together?⌄

It makes them far easier to fish out cleanly at the end instead of hunting through the stew piece by piece. A muslin bag or tea infuser both work well.

Can I make this in a slow cooker instead?⌄

Yes, sear the beef and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker on low for 6-7 hours until the beef is tender.

What can I serve this stew with?⌄

Mashed potato, rice, pasta, or just crusty bread to mop up the sauce all work well. A side of mixed vegetables rounds it out nicely too.

Can I leave out the currants?⌄

Yes, they're already optional on the card. They add a small hit of sweetness that balances the spices, but the stew holds up perfectly well without them.

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Diana

January 14, 2024 at 4:23 am

This is a wonderful dish Jack. I have cooked dozens if not hundreds of variations over the years and have to say this is in the top 5. Would never have thought of putting cumin and cloves in. Very subtle flavoring and all round delicious. Thank you.