Mediterranean-Inspired Beef Stew

This is one of the rare times that I found a recipe to be nearly flawless and without needing any interference from me. Though this isn’t one of my original recipes, I found it so scrumptious that I just had to post it so other people had a chance to taste. Ultimately though, I did swap some ingredients, simplified the directions, and shortened the cooking time. This has to be one of my favorite recipes for beef stew as it has an entirely different flavor profile from most stew recipes. The addition of red wine also contributes to its yumminess. There are also several Mediterranean-inspired ingredients that you may not have considered adding to a conventional beef stew including roasted red peppers, chickpeas, and feta. It’s incredible depth of flavor belies the fact that, once you get everything in the pot, there isn’t very much hands-on work. Just cook for 2 hours, stirring occasionally, and you have a warming bowl of comfort food. Bonus: It reheats beautifully. 

Mediterranean Inspired Beef Stew

Adapted from Seasonal Inspirations Fall 2018

Serves: 4-6

Ingredients:

  • Approximately 4 lbs. beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • Salt and Pepper
  • 2 tablespoons Olive Oil
  • 4 carrots, peeled and thinly sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 2- 14.5 oz. cans diced tomatoes, preferably fire-roasted
  • 12 oz. jar roasted red peppers, drained and chopped
  • 2 cups red wine
  • 2 bay leaves
  • 8 oz. bag green beans, ends trimmed and halved
  • 15 oz. can chickpeas or garbanzo beans, rinsed
  • 2 teaspoons dried rosemary
  • 2 tablespoons nonpareil capers, rinsed
  • Crusty bread and feta cheese, for serving

Directions:

  1. In a large stockpot, heat 1 tablespoon oil over medium-high heat. Add half of cubed beef, season with ½ teaspoon each salt and pepper, and cook until browned on all sides. Remove and drain beef on paper-towel lined plate. Repeat with remaining half of beef cubes. 
  2. To the stockpot, add the remaining 1 tablespoon of oil, along with the carrots, onion, and garlic and let vegetables sweat for 8 minutes over medium-high heat. Stir in beef cubes, broth, tomatoes, red peppers, wine, and bay leaves. Bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.
  3. After 2 hours, add green beans, chickpeas, rosemary, capers, and ½ teaspoon each salt and pepper. Cook approximately 15 minutes until green beans are tender.
  4. Garnish individual portions with feta and serve with bread on the side. 

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