Greek Style Beef Stew in a Tomato Sauce is a hearty dish full of tender beef slowly cooked in a rich, tangy tomato sauce with hints of garlic, oregano, and a splash of red wine. The flavors are warm and comforting, making it perfect for a cozy dinner when you want something that feels like a big, warm hug on a plate.
I love making this stew on a lazy weekend because the smell that fills the kitchen is incredible and always makes me look forward to dinner. One little trick I have is to let it simmer low and slow so the beef gets extra tender and the tomato sauce thickens just right, soaking up all the delicious herbs and spices.
My favorite way to enjoy this stew is with some crusty bread or over a bed of creamy mashed potatoes – anything that can soak up that tasty sauce. It’s also a great recipe to share with friends or family because it feels special without being complicated, and there’s always enough for seconds (or leftovers!).
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or brisket for tender, flavorful results. If you want a leaner option, try sirloin tips, but they might be less tender after long cooking.
Olive Oil: Use extra virgin olive oil for a classic, fruity flavor. If you don’t have olive oil, vegetable or canola oil works fine.
Tomatoes: A mix of diced tomatoes and tomato sauce gives great texture and thickness. If you prefer, crushed tomatoes can replace the sauce for smoother consistency.
Red Wine: Dry red wine adds depth, but if you prefer no alcohol, use extra beef broth or a splash of red grape juice mixed with a little vinegar.
Herbs & Spices: Oregano and thyme are traditional in Greek cooking and bring lovely aroma. For a warm twist, cinnamon or allspice can be added, but feel free to skip if you prefer simpler flavors.
How Can I Make Sure the Beef Becomes Tender and Flavorful?
The secret to tender beef stew is browning and slow cooking. Here’s how I do it:
- Pat the beef dry before searing to get a nice brown crust – this adds flavor.
- Brown meat in batches so it sears well without steaming.
- After adding liquids, simmer on low heat, covered, for 1.5 to 2 hours to break down connective tissue, making beef tender.
- Stir occasionally and check the liquid; add water or broth if it gets too low to prevent burning.
Patience is key! The slower and gentler the simmer, the richer and more tender the stew.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and can go from stovetop to oven if needed.
- Wooden spoon – perfect for stirring and scraping bits off the bottom without scratching your pot.
- Measuring cups and spoons – helps keep your seasonings balanced and the ingredients just right.
- Cutting board and chef’s knife – handy for chopping vegetables and beef into even pieces for uniform cooking.
- Serving spoon and bowls – for dishing up this hearty stew comfortably.
Flavor Variations & Add-Ins
- Use lamb instead of beef for an even richer, more traditional Greek flavor.
- Add a splash of lemon juice or a sprinkle of feta cheese when serving to brighten the dish.
- Stir in a handful of fresh spinach or kale during the last 10 minutes for extra greens and color.
- Incorporate some chopped bell peppers or zucchini for a boost of fresh, crunchy vegetables.
Greek Style Beef Stew in a Tomato Sauce
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce (or crushed tomatoes)
- 1/2 cup dry red wine
- 2 cups beef broth
- 2 carrots, diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1 tsp cinnamon or allspice for subtle warm spice note
How Much Time Will You Need?
This hearty Greek beef stew takes about 20 minutes to prepare and brown the meat and veggies, plus 1.5 to 2 hours to simmer slowly until the beef is tender and the flavors blend beautifully. Total time is roughly 2 hours and 15 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches so they brown evenly. Cook until all sides are nicely browned, then remove the beef and set it aside.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onion. Cook for about 5 minutes, stirring often, until the onions are soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine:
Pour in the red wine and scrape the bottom of the pot with a spoon to loosen all those tasty browned bits. Let the wine cook down by about half (2-3 minutes).
4. Add Remaining Ingredients:
Return the browned beef to the pot. Stir in diced tomatoes, tomato sauce, beef broth, diced carrots, oregano, thyme, bay leaf, salt, and pepper. Add cinnamon or allspice now if you like that warm spin.
5. Simmer the Stew:
Bring everything to a boil. Then reduce heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally. Add a splash of water or broth if it looks too thick or is sticking to the bottom.
6. Finishing Touches:
Once the beef is tender and the sauce has thickened to your liking, remove the bay leaf. Taste and adjust the seasoning with extra salt and pepper if needed.
7. Serve and Enjoy:
Serve your Greek beef stew hot with a sprinkle of fresh chopped parsley on top. It’s delicious alongside crusty bread, creamy mashed potatoes, or fluffy rice to soak up all that rich tomato sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and cook evenly without releasing excess water.
What Can I Substitute for Red Wine?
If you prefer not to use alcohol, replace the red wine with an equal amount of beef broth or a mix of grape juice and a splash of vinegar for acidity. This keeps the rich flavor without alcohol.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Add More Vegetables to the Stew?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or spinach during the last 15 minutes of cooking for extra color, nutrition, and flavor.
