Tender, Melt In Your Mouth Greek Beef Stew
This version of Greek beef stew is out of this world regarding flavour. It’s packed with goodness and doesn’t require many ingredients to achieve that. It’s relatively cheap and easy to make, making it the perfect stew for any day of the year.
Ingredients
- 1 ½ Tbsp (30ml) - Olive Oil
- 1.5kg (3.3lb) - Beef Chuck, Large Diced
- 2 - Brown (Yellow) Onions, Large Diced
- 6 - Shallots, Halved & Peeled (Substitute With Onion)
- 4 - Garlic Cloves, Roughly Chopped
- 2 tsp (5g) - Ground Cumin
- 130g (4.5oz) - Concentrated Tomato Paste
- 160ml (160g) - Red Wine (See Alcohol Notes Below)
- ¼ Cup (60ml) - Red Wine Vinegar
- 550ml (550g) - Chicken or Beef Stock or Water
- 2 - Cinnamon Sticks
- 10 - Whole Cloves
- 4 - Dried Bay Leaves
- 7g (0.25oz) - Fresh Oregano
- 90g (3.1oz) - Dried Currants (Optional)
- Seasoning To Taste
Instructions
- Heat half of the oil in a large pan over high heat. Sear the beef in batches for 5 minutes or until browned; transfer each batch to a large heatproof bowl or plate.
- Add the remaining oil to the pan, add onion and shallot and cook for 4 minutes, stirring regularly. Add in the garlic and cook for 1 minute. Add ground cumin and tomato paste, and cook for 1 minute. Add red wine, red wine vinegar and the chicken stock. Mix to combine and bring to a simmer.
- Add the beef back in with the cinnamon sticks, whole cloves and bay leaves; boil over high heat. Reduce heat to low, place on a lid and cook for 1 hour.
- Remove the lid; add the oregano and currants (optional) and cook, uncovered, over low heat, for another 1 hour or until meat is tender and sauce has reduced. Season to taste.
- Serve with mashed potato, veggies or whichever side dish you prefer. Spoon over the sauce and garnish with fresh oregano and cracked black pepper. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Greek Beef Stew Storage Instructions
If you have any leftovers, this recipe is easily storable. To do so, place it into airtight containers, in the fridge for up to 4 days, and in the freezer for up to 5 months. Thaw overnight in the refrigerator before reheating.
Greek Beef Stew Reheating Instructions
To reheat, place the Greek beef stew into a pan over medium heat and gently heat until hot throughout. Alternatively, the stew can be reheated in a microwave if you’re in a rush.
Serving Ideas
- Mashed Potato
- Rice Pasta
- Mixed Vegetables
- Bread
- Polenta
Additional Information
- If you can’t consume alcohol, substitute the red wine for beef or chicken stock.
- If you wish not to use fresh oregano, dried can be used instead. Use 1 1/2 tsp (1.5g).
- Dried Currants are optional.
- Shallots can be substituted with regular brown (yellow) onions. Use 2 extra onions.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
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.
Hi, Diana. Thank you very much. Glad you enjoyed this version.
Love this recipe. Delicious with pasta
Thank you, Deborah.