Greek Beef Stew is a hearty and comforting dish packed with tender chunks of beef, sweet tomatoes, earthy herbs like oregano, and a touch of lemon to brighten everything up. It’s the kind of stew that fills your kitchen with warm, inviting smells and tastes like a cozy meal made with love.
I love making this stew because it’s simple but feels special. The flavors blend beautifully—the beef stays juicy and soft, while the lemon and herbs add just enough zing without overpowering. I usually let it simmer slowly so all the ingredients have time to get to know each other, which makes every bite taste like a little celebration.
One of my favorite ways to enjoy this stew is with a big scoop of creamy mashed potatoes or some crusty bread to soak up all the delicious sauce. It’s a meal that always brings everyone to the table, perfect for sharing on a chilly evening when you want something cozy and satisfying.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and juicy when slow-cooked. If you want a leaner option, try brisket or stew meat, but cooking time may vary.
Olive oil: It adds a nice mild fruitiness. You can substitute with vegetable or canola oil, but olive oil is best for that classic Greek flavor.
Tomatoes: Use canned crushed tomatoes for convenience or fresh tomatoes for a brighter taste. If fresh aren’t available, plum or Roma tomatoes work well.
Red wine: Adds depth and richness, but you can leave it out and replace with extra beef broth for a non-alcoholic version.
Baby potatoes: They hold shape well in stew. If using larger potatoes, cut them into chunks. Root veggies like carrots or parsnips can also be added.
Oregano and lemon: These bring classic Greek notes. If you don’t have dried oregano, use thyme or marjoram. Lemon juice gives a fresh tang you can’t skip.
Feta cheese: Optional but highly recommended for topping. If you’re avoiding dairy, try a sprinkle of nutritional yeast or fresh herbs.
How Do You Make the Beef Tender and Full of Flavor?
To get tender beef with great flavor, follow these tips:
- Pat the beef dry: Before browning, dry meat helps a better sear and deeper flavor.
- Brown in batches: Don’t crowd the pot. Brown small amounts for a nice crust.
- Slow simmer: Cook the stew on low heat, covered, for 1.5 to 2 hours to break down the tough fibers.
- Use aromatics: Onions, garlic, and herbs slowly infuse the meat and broth.
- Add potatoes later: Putting potatoes in too early can make them mushy, so add about 30-40 minutes before finishing.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning the stew.
- Sharp chef’s knife – makes chopping beef, onions, and garlic quick and safe.
- Wooden spoon – great for stirring the stew without scratching your pot.
- Peeler – handy for peeling baby potatoes or other veggies cleanly.
- Measuring spoons and cups – helps you add the right amount of herbs, spices, and liquids for balanced flavor.
Flavor Variations & Add-Ins
- Swap beef for lamb for a richer, more traditional Greek taste.
- Add Kalamata olives near the end for a salty, briny punch that pairs well with tomato sauce.
- Stir in chopped spinach or kale during the last 10 minutes for extra color and nutrients.
- Use smoked paprika or a pinch of nutmeg for a warm, subtle twist on the classic spice mix.
How to Make Greek Beef Stew?
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes or 4 fresh tomatoes, peeled and quartered
- 1 cup beef broth or stock
- 1 cup dry red wine (optional)
- 1 lb small potatoes, peeled (baby potatoes work well)
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar or fresh lemon juice
- 2 tsp dried oregano
- 1 tsp ground cinnamon (optional, for warmth)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Crumbled feta cheese for garnish (optional)
How Much Time Will You Need?
This Greek beef stew takes about 15 minutes to prep and roughly 2 hours to cook. The slow simmering helps the beef get tender and allows all the flavors to come together beautifully. It’s perfect for when you want a warm and hearty meal ready in a couple of hours.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels, then season with salt and pepper. Brown the beef in batches so the pieces get a nice crust, avoiding crowding in the pot. Set browned beef aside.
2. Cook the Aromatics:
In the same pot, add chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until it smells fragrant.
3. Add Flavorings:
Stir in tomato paste, oregano, cinnamon (if using), and bay leaves, cooking for 1 more minute. If using wine, pour it in to deglaze the pot—scrape up those yummy browned bits. Let the wine reduce by half, about 3-4 minutes.
4. Simmer the Stew:
Return the browned beef to the pot. Add crushed tomatoes, beef broth, and red wine vinegar or lemon juice. Stir well and bring to a gentle simmer. Cover the pot, lower the heat, and let it cook slowly, stirring now and then, until beef is tender (about 1.5 to 2 hours).
5. Add Potatoes and Finish:
Add peeled baby potatoes during the last 30-40 minutes so they soften but don’t get mushy. Season with salt and pepper to taste. Remove bay leaves before serving.
6. Serve and Garnish:
Spoon the stew into bowls. Sprinkle with fresh parsley and, if you like, some crumbled feta cheese. Serve warm with crusty bread or creamy mashed potatoes to soak up all that delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the meat dry to get a good sear and prevent excess moisture in the pot.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth. This keeps the stew flavorful and rich without the alcohol.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables to This Stew?
Yes! Feel free to add carrots, celery, or bell peppers along with the onions to boost flavor and nutrition. Add denser veggies like carrots earlier to ensure they soften during cooking.
