Greek Beef Stew is a hearty and flavorful dish that brings together tender chunks of beef simmered with tomatoes, onions, garlic, and a touch of cinnamon and oregano for that classic Mediterranean taste. It’s thick, comforting, and full of rich, warm spices that make every bite satisfying and cozy.
I really love making this stew because it’s a one-pot meal that fills the kitchen with amazing smells while it cooks. I usually let it simmer slowly so the beef becomes super tender and the flavors meld perfectly. It’s just the kind of meal that makes you feel like you’re sitting down to a special family dinner, even on an ordinary weeknight.
My favorite way to enjoy Greek Beef Stew is over a bed of fluffy rice or alongside some crusty bread to soak up all that delicious sauce. It’s the kind of dish that tastes even better the next day, so I often make a big batch to have leftovers for lunch. If you like dishes that are both simple and full of heart, this stew is definitely worth trying.
Key Ingredients & Substitutions for Greek Beef Stew
Beef chuck: This cut is perfect for stewing because it gets tender and flavorful during slow cooking. If you can’t find chuck, you can use brisket or round roast, but cook times may vary.
Tomatoes: Crushed tomatoes give the stew a rich and thick base. You can substitute with diced tomatoes if needed, just mash them a bit while cooking for a similar texture.
Potatoes: Small potatoes like baby Yukon golds hold their shape well. You can swap with regular potatoes cut into chunks, but avoid waxy varieties that might break down too much.
Spices (cinnamon, oregano, allspice): Cinnamon adds a warm, subtle sweetness while oregano brings that classic Greek flavor. If you don’t have allspice, you can skip it or add a pinch of nutmeg for a small twist.
Red wine: Optional but adds depth. If you prefer not to use wine, extra beef broth or a splash of red grape juice works well too.
How Do You Get Tender, Flavorful Beef in This Stew?
The key is to brown the beef in batches first. This seals in juices and gives a rich flavor to the stew. Don’t overcrowd the pot or the meat will steam, not brown.
- Heat oil until shimmering but not smoking.
- Add beef cubes in batches without crowding, brown all sides for a few minutes.
- Remove beef and cook onions and garlic in the same pot to soak up the browned bits (fond).
- Simmer slowly on low heat after adding liquids—this breaks down tough fibers.
- Check occasionally to avoid boiling, which dries meat.
This slow cooking method makes the beef melt-in-your-mouth tender and fills the stew with deep, developed flavors.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering so the beef becomes tender.
- Sharp chef’s knife – makes cutting beef and vegetables easier and safer.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Measuring spoons and cups – to keep your seasoning and liquids just right.
- Cutting board – a must for prepping your ingredients safely and cleanly.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder to give the stew a richer, gamier flavor typical of some Greek dishes.
- Add sliced carrots or celery for extra sweetness and texture; they soften beautifully during slow cooking.
- Stir in kalamata olives at the end for a salty, briny kick that brightens the stew.
- Sprinkle crumbled feta cheese on top when serving for a creamy, tangy contrast that pairs well with the spices.
How to Make Greek Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 pound small potatoes (such as baby Yukon or new potatoes), peeled if desired
For Serving:
- Fresh dill or parsley, chopped for garnish
- Greek yogurt or labneh
- Crusty bread
How Much Time Will You Need?
This Greek Beef Stew takes about 20 minutes for prepping and browning the meat, plus 2 to 2.5 hours of slow simmering to get everything tender and flavorful. You’ll spend a bit of time stirring and checking in, but mostly this is a set-it-and-simmer kind of dish that fills your home with good aromas.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, add the beef to the pot and brown on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
2. Cook the Onions and Garlic:
Lower the heat to medium. Add the sliced onions to the pot and cook until softened, about 5 minutes. Then add the minced garlic and cook for one more minute, stirring frequently to avoid burning.
3. Add Tomato Paste and Wine:
Stir in the tomato paste and cook for 1-2 minutes to bring out the rich flavors. If using red wine, pour it in now and scrape the pot’s bottom to loosen any browned bits (these add flavor!). Let the wine reduce slightly for about 2 minutes.
4. Add Remaining Ingredients and Simmer:
Return the browned beef to the pot. Add crushed tomatoes, beef broth, cinnamon, oregano, allspice (if using), and the bay leaf. Stir everything together well. Increase heat to bring the stew to a boil, then reduce to low, cover, and let it simmer gently for 1.5 to 2 hours until the beef is tender.
5. Add Potatoes and Finish Cooking:
Add the small potatoes to the stew. Cover again and simmer for another 30-40 minutes until the potatoes are soft but not falling apart. Taste and adjust seasoning with salt and pepper.
6. Serve and Enjoy:
Remove the bay leaf from the stew. Ladle the stew into bowls, garnish generously with chopped fresh dill or parsley. Serve with a dollop of Greek yogurt or labneh and some warm crusty bread on the side to soak up all the delicious sauce.
If you enjoyed this hearty Greek Beef Stew, you’ll also love our Slow Cooker Italian Beef Stew, a rich and savory classic. For another flavorful option, try the African Beef Stew, packed with bold spices and comforting taste.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef cubes, but be sure to fully thaw them in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make Greek Beef Stew in a Slow Cooker?
Absolutely! Follow the browning step first, then transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the potatoes are cooked through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors actually deepen, making leftovers even tastier!
Can I Substitute the Potatoes with Another Vegetable?
Yes, root vegetables like carrots, parsnips, or turnips work well as substitutes. Add them when you add the potatoes, ensuring they have enough time to become tender during simmering.