Greek Beef Stew is a hearty and comforting dish packed with tender chunks of beef, hearty vegetables, and a burst of Mediterranean flavors like lemon, garlic, and oregano. This stew is perfect when you want something warming but still bright and fresh in taste. The rich broth with subtle hints of herbs and citrus makes every spoonful really satisfying.
I love making this stew on weekends when there’s time to let it slowly simmer and the house fills with inviting smells. One of my favorite tricks is adding a splash of red wine and a little cinnamon to give it a cozy depth that really surprises people. It’s such a great way to enjoy a twist on traditional beef stew without it feeling heavy or dull.
For serving, I always like to pair Greek Beef Stew with some crusty bread or fluffy rice to soak up all that wonderful sauce. It’s also amazing alongside a simple Greek salad with feta and olives for a full meal that feels like a little trip to the Mediterranean. This stew always brings friends and family together at the table, and I hope it will do the same for you!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful with slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Red wine: It adds depth and a slight tanginess. If you prefer to skip alcohol, use extra beef broth and a splash of vinegar or grape juice.
Pearl onions: These add a nice mild sweetness and texture. You can substitute with small shallots or chopped regular onion.
Fresh lemon juice: This really brightens the stew and balances the rich flavors. Don’t skip it or use bottled lemon juice if fresh isn’t available.
Feta cheese: It’s a finishing touch for saltiness and creaminess. You can swap in goat cheese or skip it if you want a dairy-free option.
How Do You Get Tender, Flavorful Beef in This Stew?
Getting tender beef is all about slow and steady cooking combined with good searing. Here’s what works best:
- Pat the beef very dry to help it brown better.
- Brown the beef well in batches over medium-high heat for a deep, rich flavor. Don’t crowd the pan — it steams instead of browns.
- After adding liquids and herbs, simmer the stew low and slow for 1.5 to 2 hours. This breaks down the connective tissue and makes meat melt-in-your-mouth tender.
- Adding the pearl onions and cherry tomatoes later prevents them from overcooking and getting mushy.
- Finishing with fresh lemon juice lifts the whole dish and balances the richness beautifully.
Take your time with these steps, and your stew will be a comforting, flavorful meal that feels special every time.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering.
- Sharp chef’s knife – makes cutting beef and veggies quick and safe.
- Cutting board – choose a sturdy one to handle meat and veggies easily.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – handy for serving and scooping up all that delicious stew.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a richer, more gamey flavor.
- Add chopped bell peppers or carrots when adding tomatoes for more color and sweetness.
- Sprinkle some smoked paprika for a warm, smoky twist.
- Stir in Kalamata olives just before serving for a salty, briny bite.
How to Make Greek Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 cup dry red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 10-12 small pearl onions, peeled
- 10-12 cherry tomatoes
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1/4 cup crumbled feta cheese, for garnish
- Fresh parsley, chopped, for garnish
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This stew takes about 20 minutes of preparation and browning time, plus 1.5 to 2 hours of slow simmering to get the beef tender and the sauce rich. Add another 30 minutes toward the end to cook the onions and tomatoes until perfect. Overall, expect around 2 to 2.5 hours total for a delicious, comforting meal.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until deep golden brown. Transfer the browned beef to a plate and set aside.
2. Cook the Aromatics:
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Build the Flavor Base:
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly. Then add the crushed tomatoes, beef broth, dried oregano, ground cinnamon, ground allspice, bay leaf, and fresh rosemary sprigs. Stir well to combine.
4. Simmer the Stew:
Return the browned beef cubes to the pot. Bring the stew to a gentle simmer, then reduce heat to low and cover partially with a lid. Let it cook slowly for about 1.5 to 2 hours, or until the beef is tender.
5. Add Veggies and Finish:
About 30 minutes before the stew is done, add the pearl onions and cherry tomatoes. Continue simmering uncovered so the sauce thickens nicely. Once everything is tender and the sauce is rich, remove from heat. Stir in fresh lemon juice to brighten the flavors. Remove and discard the bay leaf and rosemary sprigs.
6. Serve and Enjoy:
Serve the stew hot, garnished with crumbled feta cheese and chopped fresh parsley. Pair with creamy mashed potatoes or crusty bread to soak up the delicious sauce. Enjoy your comforting Greek beef stew!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the pearl onions and cherry tomatoes during the last hour of cooking.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze Greek Beef Stew?
Yes, this stew freezes well. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
