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Mediterranean Beef & Vegetable Stew

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A hearty Mediterranean stew made with tender beef, fresh vegetables, and aromatic herbs simmered in a rich tomato-based sauce.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 60-90 minutes
  • Total Time: 1 hour 30 minutes to 2 hours
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 700 g beef stew meat or chuck, cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bell peppers (red and green), chopped
  • 2 carrots, diced
  • 2 medium potatoes, diced
  • 1 can (400 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2½ to 3 cups beef broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme or rosemary
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or basil, chopped
  • Extra olive oil for drizzling

Instructions

  1. Heat olive oil in a pot over medium-high heat and brown the beef in batches, then set aside.
  2. In the same pot, sauté chopped onion until soft, then add garlic and cook briefly.
  3. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
  4. Add bell peppers, carrots, and potatoes, mixing well.
  5. Return beef to the pot and pour in crushed tomatoes and broth.
  6. Add oregano, thyme or rosemary, bay leaf, and smoked paprika.
  7. Bring to a simmer, then reduce heat, cover, and cook for 60–90 minutes until beef is tender.
  8. Stir occasionally and allow sauce to thicken naturally.
  9. Remove bay leaf, adjust seasoning, and garnish with fresh herbs and olive oil.
  10. Serve warm.

Notes

  • Brown the beef in batches for better flavor.
  • Simmer longer for more tender meat.
  • Add a splash of broth if the stew becomes too thick.
  • Can be made ahead and tastes better the next day.
  • Use seasonal vegetables for variation.

Nutrition