Mediterranean Herb Beef Stew
A cross between French technique and Greek flavors using lemon zest and oregano.
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Ingredients
- 2 pounds Beef chuck roast, cut into 1.5-inch cubes
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 cups Beef broth
- 1/2 cup Dry white wine
- 1 tablespoon Dried oregano
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 3 medium Carrots, peeled and sliced
- 1/2 cup Kalamata olives, pitted(optional)
- 1 teaspoon Salt and black pepper
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides.
- 3
Remove the beef and add the diced onion to the pot, sautéing for 5 minutes until translucent and soft.
- 4
Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
- 5
Deglaze the pot with the white wine, scraping the bottom to release the flavorful browned bits (fond).
- 6
Return the beef to the pot and add the beef broth and sliced carrots, bringing the mixture to a gentle boil.
- 7
Reduce heat to low, cover, and simmer for 90 minutes or until the beef is fork-tender.
- 8
Stir in the lemon zest, lemon juice, and olives just before serving to brighten the flavors.
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