Greek Beef Stew is a hearty and comforting dish that brings together tender chunks of beef, flavorful tomatoes, olives, and fresh herbs like oregano and thyme. It’s the kind of stew that fills your kitchen with cozy aromas and offers a lovely mix of rich and tangy flavors with each spoonful. The olives add a nice salty punch that balances perfectly with the sweetness of the tomatoes and the earthiness of the herbs.
I love making this stew on a lazy weekend when I have time to let it simmer slowly. The longer it cooks, the more the flavors deepen and blend, making every bite melt-in-your-mouth delicious. One little tip I use is to throw in some cinnamon or allspice for a subtle warm spice that gives the stew a nice Greek touch without overpowering it.
Serving it with crusty bread or over creamy mashed potatoes is my favorite way to enjoy Greek Beef Stew. It’s a perfect meal for chilly evenings when you want something filling and satisfying that feels homemade and warming. Every time I make it, it reminds me of sharing meals with friends and family, where the best part is the good company and conversation around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you want a leaner option, try beef brisket or stew meat, but chuck is my favorite for richness.
Baby potatoes: They cook evenly and soak up the sauce nicely. You can swap them for diced regular potatoes or even sweet potatoes for a subtle sweetness.
Kalamata olives: These add a salty, tangy pop. If you can’t find them, black olives or green olives work well, but try to use pitted ones for ease.
Tomato paste and diced tomatoes: Tomato paste thickens and deepens the tomato flavor. Use canned diced tomatoes if fresh aren’t available; fire-roasted will add a nice smoky touch.
Fresh herbs (dill and parsley): These brighten the dish at the end. I often use just parsley if I’m short on dill—it’s still good, just a bit less fragrant.
How Do You Achieve Tender, Flavorful Beef in This Stew?
Getting tender beef means cooking it low and slow so the connective tissue breaks down without drying out the meat.
- Brown the beef first: This step adds flavor through caramelization and seals in juices.
- Simmer gently: After adding liquids, keep the heat low with the pot partially covered to trap moisture but avoid boiling.
- Cook for 1.5–2 hours: Check tenderness by piercing the meat with a fork. It should feel soft and easy to break apart.
- Add potatoes later: Giving potatoes less time prevents them from turning mushy while still cooking through.
Patience here is key. Take your time, and you’ll be rewarded with beef that melts in your mouth and a stew full of rich, blended flavors.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning beef and slow-simmering the stew evenly.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Sharp chef’s knife – makes quick work of chopping onions, garlic, and fresh herbs safely.
- Cutting board – a sturdy surface to prep your ingredients efficiently.
- Measuring spoons and cups – helps you keep seasoning and liquids balanced for consistent flavor.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, more traditional Greek flavor.
- Add sliced carrots or celery for extra sweetness and crunch in your stew.
- Stir in crumbled feta cheese just before serving for a creamy, tangy finish.
- Include a pinch of crushed red pepper flakes if you like a bit of heat in your stew.
How to Make Greek Beef Stew?
Ingredients You’ll Need:
For The Stew:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups diced tomatoes (fresh or canned)
- 2 cups beef broth
- 1 lb small baby potatoes, peeled or unpeeled
- 1/2 cup pitted Kalamata olives
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional, for a warm Greek touch)
- Salt and freshly ground black pepper, to taste
For Garnish and Serving:
- Fresh dill and/or parsley, chopped
- Greek yogurt or sour cream
How Much Time Will You Need?
Plan for about 15 minutes to prepare the ingredients and brown the beef, then 2 to 2.5 hours of slow simmering to make the beef tender and the flavors meld. This includes cooking time after adding the potatoes and olives.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches so they brown nicely on all sides without overcrowding. Once browned, remove the meat and set it aside.
2. Cook the Onions and Garlic:
Turn heat down to medium. Add sliced onions to the pot and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Build the Stew Base:
Add tomato paste to the onions and garlic, cooking for 2 minutes to deepen the flavor. Add diced tomatoes and beef broth, stirring well and scraping any bits stuck to the pot’s bottom with a wooden spoon.
4. Combine and Simmer:
Return the browned beef to the pot. Stir in red wine vinegar, oregano, cinnamon if using, salt, and pepper. Bring everything to a simmer, cover partially, and cook gently for 1.5 to 2 hours until the beef is tender.
5. Add Potatoes and Olives:
Add baby potatoes and Kalamata olives to the stew. Cover again, and simmer for another 30-40 minutes until the potatoes are tender.
6. Final Touches and Serve:
Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, topped with fresh dill or parsley and a dollop of Greek yogurt or sour cream on each bowl. Crusty bread on the side is perfect to soak up the tasty sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even browning and proper cooking.
Can I Make Greek Beef Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the stew for up to 3 months—thaw overnight in the fridge before reheating.
What Can I Serve with Greek Beef Stew?
This stew is delicious served with crusty bread, creamy mashed potatoes, or over rice to soak up the flavorful sauce. A fresh green salad also makes a nice accompaniment for balance.
