Mediterranean Beef Stew Recipe

Ingredients

2 lbs (900 g) beef chuck, cut into 1½-inch cubes
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, chopped
1 zucchini, chopped (optional)
1 (14 oz / 400 g) can crushed tomatoes
2 tablespoons tomato paste
1 cup dry red wine (optional, or use beef broth)
3 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Salt and black pepper to taste
½ cup pitted Kalamata olives
2 tablespoons capers (optional)
2 bay leaves
Fresh parsley, chopped (for garnish)

Directions

Pat the beef dry with paper towels. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef in batches (do not overcrowd the pan) and brown on all sides. Transfer browned beef to a plate.

In the same pot, reduce heat to medium. Add another tablespoon of olive oil. Sauté the onion, garlic, carrots, celery, and bell pepper until softened, about 5–7 minutes.

Stir in tomato paste and cook for 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

Add the browned beef back to the pot. Pour in the crushed tomatoes and beef broth. Stir in oregano, thyme, smoked paprika, cinnamon, salt, pepper, and bay leaves.

Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until beef is fork-tender. Stir occasionally, adding water or broth if needed.