Greek Beef Stew
Greek Beef Stew is a hearty and comforting dish packed with tender chunks of beef, tomatoes, fragrant herbs, and a touch of lemon that brightens everything up. It’s a perfect…
Tip: save now, cook later.Greek Beef Stew is a hearty and comforting dish packed with tender chunks of beef, tomatoes, fragrant herbs, and a touch of lemon that brightens everything up. It’s a perfect blend of rich flavors and fresh ingredients that make every spoonful satisfying and full of warmth. The combination of earthiness from the beef and the zesty lemon really stands out, creating a stew that feels both cozy and refreshing.
I love making this stew on a chilly evening when I want something filling but not too heavy. There’s something special about how the beef slowly becomes melt-in-your-mouth tender while soaking up all those classic Greek flavors. I usually add a generous pinch of oregano, which brings me right back to my travels in Greece. If you haven’t tried putting a splash of lemon juice in your stew, I encourage you to give it a go—it really lifts the whole dish.
Greek Beef Stew is wonderful served with crusty bread or over creamy mashed potatoes to soak up the delicious sauce. Sometimes I even spoon it over fluffy rice or alongside a simple cucumber and tomato salad to keep things fresh and light. It’s one of those meals that’s easy to love and easy to share, perfect for family dinners or when friends drop by unexpectedly.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or brisket for tender, flavorful results after slow cooking. If you want a leaner option, try sirloin tips, but the stew might be less rich.
Pearl Onions: These add sweetness and texture. If you can’t find them, substitute with chopped yellow onions or shallots for a similar mild flavor.
Kalamata Olives: These give a salty, briny kick. You can swap with other black olives if needed, but Kalamata are best for authentic taste.
Dried Oregano: Essential for that classic Greek flavor. Use fresh if possible, adding it towards the end for the best aroma.
Lemon Juice: Adds a bright and fresh finish, balancing the rich stew. Fresh lemon is best, but bottled lemon juice works in a pinch.
How Do You Get Tender Beef and a Thick, Flavorful Sauce?
Slow cooking is key for tender beef and deep flavors:
- Brown the beef well in batches to build flavor and seal juices.
- Simmer gently on low heat, allowing the collagen to break down and turn tender. Avoid a rapid boil!
- Cook covered to keep moisture in, then remove lid near the end to thicken the sauce.
- Add pearl onions and olives toward the end so they keep their shape and texture.
- Finish with lemon juice to brighten and balance all rich flavors.
Patience and gentle heat make this stew turn out perfect every time, with tender beef and a sauce that clings beautifully to every bite.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking without burning.
- Sharp chef’s knife – makes chopping onions, garlic, and meat quick and easy.
- Wooden spoon or heat-safe spatula – for stirring the stew gently without scratching your pot.
- Peeler or small knife – handy for peeling pearl onions with ease.
Flavor Variations & Add-Ins
- Swap beef for lamb to add a richer, gamey flavor that’s popular in Greek cooking.
- Add diced carrots and celery for extra texture and natural sweetness.
- Include crumbled feta cheese on top before serving for a creamy, tangy finish.
- Stir in fresh dill along with parsley for a fresh herbal twist that brightens the stew.
How to Make Greek Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 cup beef broth
- 1 cup dry red wine (optional)
- 12 pearl onions, peeled
- 1 cup pitted Kalamata olives
- 1 tbsp tomato paste
Spices and Flavorings:
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 bay leaf
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare and brown the beef and veggies, plus 1.5 to 2 hours of slow simmering to make the beef tender and the flavors rich and blended. Plan for about 2 hours total to enjoy a deliciously comforting stew.
Step-by-Step Instructions:
1. Brown the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Add the beef in batches so you don’t overcrowd the pot, and brown all sides nicely. Remove the browned beef and set it aside.
2. Cook the Aromatics
In the same pot, add the chopped onion and cook for about 5 minutes until it softens. Add the minced garlic and stir for another minute until fragrant. Then stir in the tomato paste and cook for 1–2 minutes to bring out its rich flavor.
3. Simmer the Stew
Return the browned beef to the pot. Pour in the crushed tomatoes, beef broth, and red wine (if you’re using it). Add the dried oregano, ground cinnamon, and bay leaf. Give everything a good stir. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours or until the beef is fork-tender.
4. Add Onions and Olives
About 30 minutes before the stew finishes cooking, add the peeled pearl onions and Kalamata olives. Let the stew continue to cook uncovered if you want a thicker sauce.
5. Finish and Serve
Remove the bay leaf, stir in the fresh lemon juice, and adjust seasoning with salt and pepper to taste. Garnish with chopped fresh parsley before serving. This stew tastes amazing when served hot with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes! Just make sure to fully thaw the beef in the fridge overnight before cooking. Pat the meat dry to help it brown nicely and avoid excess moisture in the stew.
Can I Skip the Red Wine?
Absolutely! The red wine adds depth but isn’t essential. You can replace it with extra beef broth or a splash of red wine vinegar for a touch of acidity.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a little broth or water if the sauce has thickened too much.
What’s the Best Way to Serve Greek Beef Stew?
Serve it with crusty bread, creamy mashed potatoes, or fluffy rice to soak up the flavorful sauce. A fresh cucumber and tomato salad pairs nicely as a light side.
