Go Back
+ servings
Print

Mediterranean Beef Stew

Slow cooking guarantees tender, melt-in-the-mouth beef with a superb depth of flavour. When a pot of this Mediterranean Beef Stew is simmering away on the stove, everyone will know that a warm, comforting meal is not far away. Please make this simple, easily prepared dish for the people that you love.
Course Dinner
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 people
Calories 409kcal
Author Alexandra

Ingredients

  • 1 kg stewing beef* cut into 3 ½ cm / 1 ¼ " cubes
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp olive oil divided
  • 1 large onion cut into 3 ½ cm / 1 ¼ " cubes
  • 4 cloves garlic roughly chopped
  • 800 g crushed tinned tomatoes
  • 1 cup beef stock 250 ml
  • 3 tsp fresh rosemary finely chopped
  • 1/4 tsp chilli flakes optional
  • 2 large zucchini/courgette cut into slices 1 cm/1/3” wide
  • 2 large red capsicum/bell peppers cut into 2 ½ cm/1” squares
  • 1/2 cup Kalamata olives pitted
  • 3 tbsp fresh parsley chopped, divided
  • sea salt and black pepper to taste

To Serve:

  • pasta/noodles, mashed potato, rice or a green salad.

Instructions

  • Pat the meat dry with paper towels. This will help the meat to form a nice brown crust when seared.
    Sprinkle the beef with salt and pepper.
  • Heat 2 tablespoons of oil, over high heat, in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. The oil should not smoke. You will notice that the oil is hot and ready to use when it begins to shimmer.
  • Add 1/3 of the beef to the pan. Brown the meat for a minute or two on all sides*. Remove the meat to a plate and set it aside. Repeat with the remaining beef, adding more oil if necessary.
    Turn the heat down to low. Add a little extra oil if necessary.
  • Add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn’t burn.
  • Return the cooked beef, including any juices, to the pan.
    Add the tomatoes, beef stock, rosemary and chilli flakes (if using). Stir well.
    Bring to a simmer, cover and cook for 1 ½ - 2 hours or until the meat is almost at perfect tenderness. Stir occasionally.
  • Add the zucchini and capsicum, stir well and cover again. Cook for 30 minutes. Stir halfway through and add a little more water if necessary.
    Add the olives and 2 tablespoons of parsley*.
    Check the seasoning, adding additional salt, pepper or chilli flakes to taste.
  • Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.
    Add the remaining parsley just before serving.
    Serve with rice, mashed potato, crusty bread or buttered noodles*.

Video

Notes

*I used chuck steak and I bought it already cubed.
*It is important to not “play” with the meat. If you try to turn it too soon it will stick to the pan. It will turn easily when it has formed a brown crust. This is an exercise which requires patience. If moved too much the meat will release its juices and steam rather than fry.
* Contrary to a widely held belief, searing the meat does not actually seal moisture inside the meat, as you will notice. The seared meat, when removed to a plate, will release a lot or moisture. However, browning the meat does add tremendous depth of flavour.
*To obtain maximum flavour from the parsley I like to add it at the end of cooking.
*For buttered noodles, boil the pasta of your choice until it is al dente, toss in a bowl with some butter, salt, pepper and chopped parsley.

Nutrition

Calories: 409kcal | Carbohydrates: 20g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 925mg | Potassium: 1484mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2455IU | Vitamin C: 106.3mg | Calcium: 119mg | Iron: 6.2mg