Hearty Mediterranean Beef Stew with Olive Garnish
Immerse yourself in the rich flavors of the Mediterranean with this hearty beef stew. Slow-cooked to perfection, this dish combines tender beef stew meat with a medley of fresh vegetables, earthy mushrooms, and aromatic spices. Enhanced by the depth of dry red wine and the briny touch of ripe black olives, this stew is perfect for sharing and is sure to warm you from the inside out. Serve it with crusty bread for a complete meal and enjoy a taste of the Mediterranean in your own kitchen.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
1.5 teaspoons (none)
beef stew meat
1.5 lbs (cut into 1-inch pieces)
mushrooms
3.5 cups (halved (about 8 ounces))
carrots
2 cups (diagonally sliced)
onions
1.5 cups (chopped)
celery
1.5 cups (sliced)
garlic cloves
2 (minced)
water
1.5 cups (none)
dry red wine
1 cup (such as cabernet sauvignon)
dried thyme
1/2 teaspoon (none)
kosher salt
1.25 teaspoons (none)
black pepper
1/4 teaspoon (fresh coarse ground)
stewed tomatoes
2 (14.5 ounce) cans (no-salt-added, undrained)
bay leaves
2 (none)
sliced ripe black olives
2.25 ounces (drained)
red wine vinegar
2 tablespoons (none)
fresh flat-leaf parsley
1/4 cup (chopped)
Instructions
1
In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
2
Add the beef stew meat to the pot and sear for about 5 minutes, browning all sides evenly. Once browned, remove the meat from the pot and set it aside.
3
In the same pot, add the halved mushrooms, sliced carrots, chopped onions, sliced celery, and minced garlic. Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
4
Return the browned beef to the pot with the vegetables. Stir in the water, dry red wine, dried thyme, kosher salt, black pepper, undrained stewed tomatoes, and bay leaves. Increase the heat to bring the mixture to a boil.
5
Once boiling, cover the pot, reduce the heat to low, and let it simmer for 1 hour to allow the flavors to meld and the beef to tenderize.
6
After 1 hour, stir in the drained black olives and continue to simmer for an additional 30 minutes or until the beef is fork-tender.
7
Remove and discard the bay leaves from the stew. Stir in the red wine vinegar for a hint of acidity and freshness.
8
Before serving, sprinkle the stew with the chopped fresh parsley to add a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Mediterranean Beef Stew?
It is a slow-cooked beef stew featuring Mediterranean flavors, mushrooms, dry red wine, and a black olive garnish.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What cut of beef should I use?
The recipe calls for 1.5 lbs of beef stew meat cut into 1-inch pieces.
What type of oil is best for searing the beef?
Olive oil is recommended, specifically 1.5 teaspoons for searing.
What kind of mushrooms are used in this stew?
The recipe uses 3.5 cups of halved mushrooms, which is about 8 ounces.
How should the carrots be prepared?
Carrots should be diagonally sliced to make about 2 cups.
Is there wine in this Mediterranean beef stew?
Yes, the recipe uses 1 cup of dry red wine, such as Cabernet Sauvignon.
What can I substitute for the red wine?
While the recipe calls for wine, you can substitute it with extra beef broth or water, though the flavor profile will change.
Are the tomatoes drained?
No, you should use two 14.5-ounce cans of no-salt-added stewed tomatoes undrained.
When do I add the black olives?
The olives are stirred in after the stew has simmered for the first hour.
Why is red wine vinegar added at the end?
It is added to provide a hint of acidity and freshness to the finished dish.
What type of parsley is used for garnish?
The recipe uses 1/4 cup of chopped fresh flat-leaf parsley.
How long does it take to sear the beef?
The beef should be seared for about 5 minutes until all sides are evenly browned.
Do I need to cook the vegetables before simmering?
Yes, the mushrooms, carrots, onions, celery, and garlic are cooked for 5 minutes before adding the liquids.
What is the total simmering time?
The total simmering time is 1.5 hours (1 hour initially, plus 30 minutes after adding olives).
Should the stew be covered while simmering?
Yes, cover the pot and reduce heat to low once the mixture reaches a boil.
How do I know when the beef is done?
The beef is ready when it is fork-tender, typically after 1.5 hours of simmering.
What kind of salt is used?
The recipe specifies 1.25 teaspoons of kosher salt.
Do I remove the bay leaves?
Yes, you should remove and discard the 2 bay leaves before serving the stew.
What type of pot is best for this recipe?
A large Dutch oven is ideal for even heating and slow simmering.
Is this a one-pot meal?
Yes, this is a one-pot dish, making cleanup much easier.
What is the serving suggestion for this stew?
It is recommended to serve the stew with crusty bread for a complete Mediterranean meal.
Can I use dried parsley instead of fresh?
While fresh parsley adds the best color and flavor, you can use dried, though it should be added earlier in the process.
How much garlic is needed?
The recipe requires 2 garlic cloves, minced.
What kind of black pepper is recommended?
Fresh coarse ground black pepper is recommended for the best flavor.
How much water is added to the stew?
The recipe uses 1.5 cups of water in addition to the wine and tomato juices.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food due to its hearty nature and slow-cooked ingredients.
Can I substitute the dried thyme?
Yes, you can use fresh thyme, but remember to adjust the ratio as dried herbs are more concentrated.
What preparation is needed for the celery?
The celery should be sliced to yield approximately 1.5 cups.
Is this a rustic recipe?
Yes, the combination of chunky vegetables, beef, and olives gives it a traditional rustic character.