Mediterranean Beef Stew Recipe

🧂 Ingredients:

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 red bell pepper, chopped

• 1 can (14.5 oz) diced tomatoes (or 3 fresh tomatoes, chopped)

• 2 tbsp tomato paste

• 1/2 cup red wine (optional, but recommended)

• 2 cups beef broth

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• 1/2 cup pitted Kalamata olives

• Salt and black pepper to taste

• Fresh parsley, for garnish (optional)

🍳 Instructions:

1. Brown the Beef:
   In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

2. Sauté the Vegetables:
   Add another tbsp of olive oil. Add the onion, carrots, celery, and bell pepper. Cook for about 5–7 minutes until softened. Add the garlic and cook 1 minute more.

3. Deglaze:
   Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

4. Simmer:
   Stir in tomato paste, diced tomatoes, oregano, thyme, and bay leaf. Return the beef to the pot. Add beef broth and bring to a boil.

5. Slow Cook:
   Reduce heat to low, cover, and simmer for 2–2.5 hours, or until beef is fork-tender. Stir occasionally.

6. Final Touches:
   About 15 minutes before serving, stir in the olives. Adjust salt and pepper to taste.

7. Serve:
   Remove the bay leaf, sprinkle with chopped parsley if desired, and serve with crusty bread, mashed potatoes, rice, or polenta.

🍷 Pairing Suggestions:

• Wine: A dry red like Chianti, Syrah, or Grenache

• Side ideas: Couscous, roasted potatoes, or a simple green salad