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.
Greek Beef Stew
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
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?
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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.