Some dishes just feel like home, and this Mediterranean beef stew is one of them.

It’s the kind of meal that makes the whole house smell amazing while it slowly simmers away, filling the kitchen with the aroma of onions, garlic, red wine, and herbs.

In Greece, this is the stew you’d find bubbling on the stove in a village kitchen—simple ingredients, cooked with love, until they become something unforgettable. The beef turns tender, the potatoes soak up the sauce, and every spoonful tastes rich, hearty, and soul-warming.

What makes it Mediterranean? It’s the olive oil, the tomatoes, the oregano, and that little splash of red wine that gives the sauce depth and warmth. Nothing fancy—just honest, rustic cooking that brings people together around the table.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

800 g (1 ¾ lbs) beef chuck or stewing beef, cut into large cubes

3 tbsp extra virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, cut into thick slices

2 medium potatoes, cut into chunks

1 red bell pepper, diced

2 ripe tomatoes, grated (or 1 cup canned chopped tomatoes)

2 tbsp tomato paste

120 ml (½ cup) dry red wine

1 bay leaf

1 tsp dried oregano

½ tsp dried thyme

½ tsp ground cinnamon (optional but very Mediterranean)

700 ml (3 cups) beef or vegetable stock

Sea salt & freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Directions

Sear the beef: In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them well on all sides. Remove and set aside.

Build the base: In the same pot, add the onion and sauté until golden. Stir in garlic, carrots, and bell pepper, cooking for a few minutes until fragrant.

Stir in the tomato paste, let it caramelize slightly, then pour in the red wine to deglaze the pot, scraping up any browned bits.

Add grated tomatoes, oregano, thyme, cinnamon, bay leaf, salt, and pepper. Return the beef to the pot, pour in the stock, and bring to a gentle simmer.

Cover and cook on low heat for about 1 ½ to 2 hours, stirring occasionally, until the beef is tender. Halfway through, add the potatoes.

When the beef and vegetables are meltingly tender, adjust seasoning.

Garnish generously with fresh parsley and a drizzle of olive oil.

Serving Suggestion:

Serve this rustic stew with warm crusty bread, a simple green salad, or over a bed of orzo or rice. Pair with a glass of red wine—think Agiorgitiko or Xinomavro for a truly Mediterranean experience.