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 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