Greek Style Beef Stew in a Tomato Sauce is a comforting dish that brings together tender chunks of beef simmered slowly in a rich, slightly tangy tomato sauce. With hints of garlic, herbs like oregano and bay leaves, and a touch of cinnamon, this stew captures the warm flavors of the Mediterranean in every bite. The beef becomes melt-in-your-mouth soft, soaking up all the goodness from the tomato sauce and spices.
I love making this stew when I want something that feels homey and satisfying but still a bit different from everyday beef stew. What really makes it special for me is how the tomato sauce has that lovely balance of fresh, savory, and just a little bit sweet, thanks to the slow cooking and the blend of herbs. I often let it simmer longer on the stove so the flavors really come together and the meat gets as tender as possible.
My favorite way to enjoy this Greek-style beef stew is with a cozy side of crusty bread or over fluffy rice to soak up all the tasty tomato sauce. It’s a meal that brings everyone to the table, perfect for sharing on a chilly evening or anytime you need a dish that feels warm and welcoming. Plus, leftovers are even better the next day, making it a great recipe to have on hand for busy nights!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or brisket for the best tenderness. These cuts have enough fat and connective tissue that melt during slow cooking, giving the stew a rich flavor. If you want to swap, lamb can provide a nice twist.
Tomatoes: Crushed tomatoes make the sauce smooth but with some texture. You can use diced tomatoes if you like a chunkier stew or fresh tomatoes in season. Tomato paste adds depth; don’t skip it for a richer taste.
Olives: Kalamata olives bring that distinct salty, tangy note which balances the tomato richness. If you can’t find them, black olives or even green olives work, but Kalamata is the classic choice here.
Herbs and Spices: Dried oregano and bay leaves give the stew its Greek personality. Cinnamon adds a subtle warmth but use just a little! For fresh herbs, fresh dill and parsley brighten the dish at the end. Thyme or rosemary are optional but add nice earthiness.
Red Wine & Vinegar: Red wine boosts flavor complexity; if you prefer to skip, use extra broth. Vinegar or lemon juice at the end adds brightness and balances the richness—don’t skip it.
How Do You Get Tender Beef with Deep Flavor in This Stew?
The secret to tender beef and a flavorful tomato sauce lies in slow cooking and layering flavors at the right time:
- Brown the beef well: Searing in batches creates a deep caramelized crust that improves flavor and texture.
- Sauté onions and garlic: Cook these until soft so they add sweetness and warmth to the sauce.
- Cook tomato paste briefly: This step prevents the stew from tasting raw and adds a rich, slightly sweet base.
- Simmer low and slow: After adding liquids and spices, keep the heat low, cover, and cook for 1.5 to 2 hours. This breaks down connective tissue, making the beef tender.
- Add olives late: Adding them close to the end keeps their texture and sharpness.
Patience is key here. Giving the stew time to simmer ensures the flavors blend beautifully while the beef becomes soft and juicy.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – I like it because it conducts heat evenly and can go from stovetop to oven if needed.
- Wooden spoon or spatula – Perfect for scraping up browned bits and stirring the sauce without scratching the pot.
- Measuring spoons and cups – To measure herbs, liquids, and seasonings accurately.
- Sharp knife and cutting board – For chopping beef, onions, garlic, and herbs with ease.
- Optional: immersion blender – If you prefer a smoother sauce, it’s easy to blend right in the pot.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken thighs for a different protein experience.
- Add chopped bell peppers or zucchini during cooking for extra veggies.
- Sprinkle some crumbled feta or goat cheese on top before serving for creaminess and tang.
- For a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the sauce.
Greek Style Beef Stew in a Tomato Sauce
Ingredients You’ll Need:
- 2 lbs (900 g) beef stew meat, cut into chunks
- Salt and black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) beef broth or water
- 1/2 cup (120 ml) dry red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme or rosemary (optional)
- 1 cup pitted Kalamata olives
- Fresh parsley and dill, chopped (for garnish)
- Crumbled feta cheese (for garnish)
How Much Time Will You Need?
This Greek beef stew takes about 20 minutes to prep and brown the meat and vegetables. Then, you’ll simmer it gently for 1.5 to 2 hours until the beef is tender and the flavors blend wonderfully. So, set aside about 2 to 2.5 hours total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Season your beef chunks well with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches so the meat caramelizes nicely on all sides. Take the browned beef out and set aside.
2. Cook the Aromatics:
In the same pot, lower the heat to medium. Add the chopped onion and cook until soft and clear, around 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Build the Sauce:
Add the tomato paste and stir constantly for 2 minutes to enrich its flavor. Then add the crushed tomatoes, beef broth (or water), and red wine if you’re using it. Stir everything together well.
4. Simmer the Stew:
Return the browned beef to the pot. Sprinkle in the oregano, bay leaves, ground cinnamon, and thyme or rosemary if you like. Stir in the red wine vinegar or lemon juice. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let it cook slowly for 1.5 to 2 hours, or until the meat is fork-tender.
5. Add Olives and Finish:
About 15 minutes before cooking is done, stir in the Kalamata olives so they soften but keep their delicious bite. Remove the bay leaves before serving. Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if needed.
6. Serve and Garnish:
Dish out your stew while hot, sprinkled with fresh chopped parsley, dill, and crumbled feta cheese. Pair it with crusty bread, mashed potatoes, or rice to soak up all that lovely tomato sauce.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking
- Wooden spoon or spatula – for stirring without scratching your pot
- Sharp knife and cutting board – to prep your beef and veggies
- Measuring spoons and cups – for accuracy with herbs and liquids
- Optional: immersion blender – if you want a smoother sauce
Flavor Variations & Add-Ins
- Try lamb or chicken thighs instead of beef for a new twist
- Add chopped bell peppers or zucchini for extra veggies
- Sprinkle crumbled feta or goat cheese on top just before serving
- Add a pinch of red pepper flakes or cayenne for a spicy kick
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef first, ideally overnight in the refrigerator. This ensures even cooking and helps the meat brown properly for the best flavor.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add olives during the last 30 minutes of cooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop more overnight! To reheat, warm gently on the stovetop or in the microwave until heated through.
What Can I Serve with This Greek Beef Stew?
It’s delicious served over rice, mashed potatoes, or with crusty bread to soak up the flavorful tomato sauce. A fresh green salad or roasted vegetables make perfect sides too.
