Greek Beef Stew is a hearty and comforting dish filled with tender chunks of beef, bright tomatoes, and a mix of warm spices like oregano and cinnamon that bring a unique twist to classic stew flavors. It’s the kind of meal that fills your kitchen with amazing smells and makes you feel cozy inside.
I love making this stew on chilly days when I want something warm and satisfying but with a little something different from the usual. The flavors are simple but full of character, and the slow cooking makes the beef so soft it nearly melts in your mouth. Plus, the touch of lemon juice at the end adds a fresh brightness that I always look forward to.
My favorite way to serve Greek Beef Stew is with some crusty bread or over fluffy rice to soak up all the delicious sauce. It’s a meal that feels like a big hug in a bowl, perfect for sharing with family or friends around the table. I’m pretty sure once you try it, you’ll want to make it again and again!
Key Ingredients & Substitutions
Beef: Use stew beef or chuck roast cut into cubes for the best tenderness after slow cooking. If you want leaner meat, try sirloin, but it might not get as soft.
Potatoes: Baby potatoes work well here because they hold their shape. You can use Yukon gold or Russet potatoes cut into chunks if you can’t find baby ones.
Tomatoes & Paste: Canned diced tomatoes add body and sweetness. Tomato paste deepens the flavor. If you want a fresher taste, substitute with fresh grated tomatoes but cook a little longer.
Herbs & Spices: Oregano and cinnamon are classic Greek touches. If you don’t have allspice, just skip it—it adds warmth but isn’t essential.
Red wine & vinegar/lemon: The wine adds depth, but you can skip it and add a splash of extra broth. Vinegar or lemon brightens the stew at the end—don’t skip for that fresh zing.
How Do I Get the Beef Tender and Full of Flavor?
Patience is key here. Brown the meat first to lock in flavor, then slow cook it low and slow. Here’s how:
- Heat the pot well and brown beef pieces in batches so they sear instead of steam.
- Remove browned beef before cooking onions—this builds flavor in layers.
- Add liquids and spices, then simmer gently with the lid on for at least 1.5 hours.
- Add potatoes partway through so they cook evenly without getting mushy.
- Stir occasionally but don’t rush cutting the cooking time—it helps break down connective tissue, making the beef melt in your mouth.
Following these steps will give you a stew that’s rich, tender, and full of classic Greek flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and slow simmering without hot spots.
- Sharp chef’s knife – makes cutting meat and potatoes easy and safe.
- Wooden spoon or heatproof spatula – for stirring without scratching your pot.
- Measuring spoons and cups – to get the seasoning and liquids just right.
- Lid for the pot – helps keep moisture in and tenderize the beef during slow cooking.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks to bring out a richer, slightly gamey flavor often found in Greek stews.
- Add sliced carrots or celery along with potatoes for extra sweetness and crunch.
- Stir in kalamata olives near the end of cooking to add a salty, briny punch that complements the stew.
- Top each serving with dollops of plain yogurt instead of feta for a creamy, tangy contrast.
How to Make Greek Beef Stew?
Ingredients You’ll Need:
- 2 lbs (900g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 can (14 oz/400g) diced tomatoes
- 1 small can (6 oz/170g) tomato paste
- 1 cup beef broth
- 1 cup dry red wine (optional)
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground allspice (optional)
- 1 bay leaf
- 1 lb baby potatoes or small whole potatoes, peeled if desired
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crumbled feta cheese, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This stew needs about 20 minutes for prep, plus about 2 hours of cooking time. Most of the cooking is slow simmering to get the beef tender and the flavors rich.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a heavy pot over medium-high heat. Season the beef with salt and pepper. Brown the beef pieces in batches so they get a good sear, about 5-7 minutes each batch. Remove the browned meat and set aside.
2. Cook Onions and Garlic:
In the same pot, add the sliced onions and cook until soft and a little caramelized, about 5 minutes. Stir in the minced garlic and cook for another minute until it smells good.
3. Build the Sauce:
Add the tomato paste and stir, cooking for 2 minutes to bring out its flavor. Pour in the red wine (if using) to loosen the pot’s tasty bits, then let it simmer for 2-3 minutes.
4. Add Liquids and Spices:
Put the beef back in the pot. Add diced tomatoes, beef broth, oregano, cinnamon, allspice, bay leaf, and the vinegar or lemon juice. Stir well to mix all the flavors.
5. Simmer the Stew:
Bring everything to a gentle simmer, then cover and lower the heat. Let it cook for about 1.5 hours, stirring now and then.
6. Add Potatoes and Finish Cooking:
Add the baby potatoes, making sure they get covered by the sauce. Cook covered for another 30-40 minutes until the beef is tender and potatoes are soft.
7. Serve:
Take out the bay leaf and taste the stew, adding salt and pepper as needed. Spoon the stew into bowls and sprinkle with fresh parsley and feta cheese. Serve lemon wedges on the side for a fresh burst of flavor. Enjoy with crusty bread to soak up the sauce!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown properly and ensures even cooking.
Can I Skip the Red Wine in the Recipe?
Absolutely! If you prefer not to use wine, just replace it with extra beef broth. The stew will still be flavorful and delicious.
How Should I Store Leftover Greek Beef 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 Make This Stew Ahead of Time?
Yes! In fact, the flavors taste even better the next day. Cook the stew as instructed, then cool and refrigerate. Reheat slowly before serving.
