Why make this recipe
Mediterranean Beef Stew is a wholesome and flavorful dish that brings the rich culinary traditions of Mediterranean cuisine to your table. This hearty stew is not only delicious but also packed with nutritious ingredients like beef, tomatoes, and olives. It’s a comforting meal perfect for family gatherings or a cozy night in. Plus, it’s easy to prepare, especially if you use a slow cooker, allowing the flavors to meld beautifully over time.
How to make Mediterranean Beef Stew
Ingredients
- 2 pounds stewing beef
- 1 can (14.5 oz) diced tomatoes
- 1 cup artichoke hearts, quartered
- 1/2 cup Kalamata olives, pitted and halved
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Directions
- In a large skillet, heat olive oil over medium-high heat. Brown the stewing beef on all sides.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion and garlic until translucent, then add to the slow cooker.
- Add the diced tomatoes, artichoke hearts, Kalamata olives, beef broth, oregano, basil, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Serve hot, garnished with fresh herbs if desired.
How to serve Mediterranean Beef Stew
Serve Mediterranean Beef Stew hot, and it goes best with some crusty bread on the side. This allows you to soak up all the delicious broth. You can also pair it with a simple green salad or some steamed vegetables for a complete meal.
How to store Mediterranean Beef Stew
To store the leftover stew, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the stew. Just make sure to store it in a freezer-safe container, and it will last for about 3 months.
Tips to make Mediterranean Beef Stew
- For even more flavor, consider marinating the beef in some olive oil, lemon juice, and herbs a few hours before cooking.
- If you like a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last hour of cooking.
- Feel free to add other vegetables, like carrots or bell peppers, to customize the recipe to your liking.
Variation (if any)
You can easily turn this stew into a lighter version by using chicken instead of beef. Adjust the cooking time as needed since chicken may not take as long to become tender.
FAQs
Can I make this stew in the oven instead of a slow cooker?
Yes, you can make this stew in an oven-safe pot. After browning the beef and sautéing the onions and garlic, combine all ingredients in the pot. Cover and bake in a preheated oven at 300°F (150°C) for about 2-3 hours, or until the beef is tender.
Is this stew gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the beef broth and other ingredients do not contain gluten.
Can I use fresh artichokes instead of canned?
Absolutely! If you prefer fresh artichokes, just clean and cook them until tender before adding them to the stew.
Mediterranean Beef Stew
Ingredients
Main ingredients
- 2 pounds stewing beef
- 1 can (14.5 oz) diced tomatoes
- 1 cup artichoke hearts, quartered
- 1/2 cup Kalamata olives, pitted and halved
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Brown the stewing beef on all sides.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion and garlic until translucent, then add to the slow cooker.
- Add the diced tomatoes, artichoke hearts, Kalamata olives, beef broth, oregano, basil, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or until the beef is tender.
Serving
- Serve hot, garnished with fresh herbs if desired, and with crusty bread on the side to soak up the broth.