When it comes to hearty, comforting meals that require minimal cleanup, one-pot recipes are unbeatable. This Greek beef stew is a culinary journey to the Mediterranean, blending tender beef with aromatic spices, sweet pearl onions, and a rich tomato-based sauce.
It’s a perfect choice for cozy family dinners or special gatherings, requiring just one Dutch oven to create a flavorful masterpiece.
A Medley of Mediterranean Flavors
The essence of this dish lies in its harmonious blend of Mediterranean flavors. From the sweetness of pearl onions to the warmth of cinnamon and allspice, every ingredient brings something unique.
Tomato paste and fresh tomatoes add a tangy depth, while dry white wine enhances the sauce with a delicate acidity. These ingredients, combined with fresh parsley and crumbled feta, create a savory and balanced stew.
Tender Beef Made Easy
This recipe skips the hassle of browning the beef in batches, a common step in traditional stews. Instead, the uncooked beef is stirred directly into the onion and spice mixture before slow-cooking in the oven.
The result? Juicy, tender pieces of beef infused with the rich flavors of the broth and spices. This method not only saves time but also ensures the beef absorbs maximum flavor.
The Secret to Sweet & Savory Onions
The pearl onions in this one-pot recipe are a standout element. Sautéed with a touch of sugar, they develop a caramelized sweetness that complements the savory beef and spices.
Using frozen pearl onions means no peeling is required, making preparation even easier. These onions become irresistibly soft and flavorful as they simmer in the rich sauce.
Perfect for Any Occasion
Whether you’re preparing a weeknight dinner or hosting a dinner party, this Greek beef stew fits the bill. It’s a dish that impresses with its bold flavors yet requires minimal effort thanks to its one-pot preparation.
Serve it with crusty bread, such as pita or baguette, to soak up every last drop of the sauce. It’s also ideal for meal prep, as the flavors only deepen when reheated.
Easy Preparation, Maximum Flavor
Here’s how the process ensures maximum flavor with minimal effort:
- No need to brown the beef: Unlike traditional stews, this recipe skips the tedious step of searing the beef, letting the slow-cooking process develop the flavors instead.
- Frozen pearl onions for convenience: Save time and effort by using frozen pearl onions—no peeling or chopping required.
- Minimal equipment: All you need is a Dutch oven, making cleanup a breeze and keeping the process fuss-free.
- Hands-off cooking: Once everything is in the pot and in the oven, there’s no need to hover over the stove. The slow cooking does all the work for you, resulting in a perfectly tender and flavorful dish.
Tips for Customization
This one-pot recipe allows for plenty of adjustments to suit your taste or dietary preferences:
- Make it gluten-free: Use a gluten-free broth and pair it with a gluten-free bread option.
- Add more veggies: Include chunks of carrots, potatoes, or zucchini for added nutrition and texture.
- Adjust the spices: For a spicier stew, add a pinch of chili flakes or smoked paprika.
- Try a different protein: Lamb or chicken thighs work well as substitutes for beef.
This Greek beef stew combines ease and elegance, making it a recipe you’ll want to return to again and again.
Easy Greek Beef Stew One-Pot Recipe
Equipment
- Dutch oven
Ingredients
Beef:
- 2 1/2 pounds boneless beef chuck-eye roast cut into 1-inch pieces
- 2 teaspoons kosher salt divided
- 1/2 teaspoon pepper
Onion Mixture:
- 3 1/2 cups frozen pearl onions
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sugar
Tomato Sauce Base:
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 2 tomatoes cored and chopped
Broth and Aromatics:
- 2 1/4 cups chicken broth
- 3/4 cup dry white wine
- 1 cinnamon stick
- 2 bay leaves
Garnish:
- 1/4 cup chopped fresh parsley
- Crumbled feta cheese
Instructions
- Preheat oven to 300°F. Season the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Set aside.
- In a Dutch oven over medium-high heat, cook the onions with olive oil, sugar, and the remaining 1/2 teaspoon salt until browned and softened (about 10–12 minutes).
- Add tomato paste, garlic, cumin, and allspice, cooking for about 1 minute until fragrant. Stir in tomatoes and cook for about 5 minutes until the mixture darkens and thickens.
- Pour in broth, wine, and add the cinnamon stick, bay leaves, and seasoned beef. Scrape any browned bits from the pot. Bring to a simmer, then transfer the pot, uncovered, to the oven.
- Bake for 1 hour. Stir and redistribute the beef. Continue cooking, uncovered, for 1 1/2 to 2 hours, until the meat is tender.
- Discard cinnamon stick and bay leaves. Skim off excess fat, then stir in parsley. Serve hot, garnished with crumbled feta cheese.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.