Greek Style Beef Stew in a Tomato Sauce is a hearty and comforting dish that brings together tender chunks of beef slow-cooked in a rich tomato sauce, infused with traditional Greek flavors like garlic, oregano, and a hint of cinnamon. The sauce is thick and flavorful, wrapping each piece of beef in a cozy, warm hug of spices and tangy tomatoes.
I love making this stew when I want a meal that feels like a big, tasty family dinner. It’s one of those recipes where the longer it simmers, the better it tastes. Sometimes I add a bit of red wine or a splash of lemon juice to brighten it up just before serving. It’s simple to put together but feels very special—and that’s why it’s a favorite in my kitchen.
My favorite way to enjoy this Greek beef stew is with some crusty bread to soak up all that sauce, or over a bed of fluffy rice or creamy mashed potatoes. It’s the kind of meal that fills the house with wonderful smells and makes everyone gather around the table, ready for seconds. This stew is perfect for cooler evenings when you want something warm and satisfying without a lot of fuss.
Key Ingredients & Substitutions
Beef: Chuck or stew meat is best here because it becomes tender and juicy after slow cooking. If you want a leaner option, try brisket or even lamb shoulder for a different twist.
Tomatoes: Crushed tomatoes create a rich and thick sauce. If unavailable, you can use whole peeled tomatoes and crush them by hand or blend slightly.
Red Wine: This is optional but adds depth. If you don’t drink alcohol, substitute with extra beef broth or a splash of balsamic vinegar for a touch of acidity.
Spices: Oregano and cinnamon give the stew its Greek character. You can replace dried oregano with fresh oregano if you have it. Cinnamon adds warmth; you can omit it if you prefer a simpler flavor.
How Do You Achieve Tender Beef and a Flavorful Tomato Sauce?
The secret to tender beef in this stew is slow simmering. Here’s how to get it right:
- Brown beef in batches: This seals the juices and adds a deep flavor to the meat and the sauce.
- Sauté onions and garlic carefully: Cook onions until soft and translucent, which helps develop the base flavor of the sauce.
- Add tomato paste and cook it briefly: This step boosts the sauce’s richness by caramelizing the tomato sugars.
- Simmer low and slow: Cover the pot and cook on low heat for 2 to 2.5 hours to allow the beef to become tender and the flavors to meld.
- Stir occasionally to prevent sticking and add water or broth if the sauce thickens too much.
Patience is key here! The longer the stew simmers gently, the more the meat softens and the sauce deepens in flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and is perfect for slow simmering.
- Wooden spoon or silicone spatula – makes stirring easy without scratching the pot.
- Measuring spoons and cups – helps keep the ingredients balanced and accurate.
- Sharp knife and cutting board – for chopping onions, garlic, and beef into even pieces.
Flavor Variations & Add-Ins
- Replace beef with lamb or chicken thighs for a different taste and texture.
- Add vegetables like bell peppers, carrots, or potatoes for more bulk and sweetness.
- Stir in a handful of spinach or kale at the end for extra greens and nutrition.
- Use fresh herbs like dill or cilantro instead of parsley for a different herbal note.
Greek Style Beef Stew in a Tomato Sauce
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck or stew meat, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth or water
- 1/2 cup dry red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Fresh rosemary sprig (optional)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the meat and vegetables, plus 2 to 2.5 hours to simmer gently until the beef is tender and flavors blend beautifully. So, plan for roughly 2.5 hours total cooking time.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large heavy-bottomed pot or Dutch oven on medium-high heat. Pat your beef cubes dry and season them well with salt and pepper. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides of the meat, about 4-5 minutes per batch, then remove and set aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion and cook over medium heat until softened and translucent, around 5-7 minutes. Stir in the minced garlic and cook for another minute until you can smell the garlic’s lovely aroma.
3. Build the Sauce:
Add the tomato paste to the onions and garlic and cook for 2 minutes, stirring often. Pour in the crushed tomatoes, beef broth, and red wine if you’re using it. Give everything a good stir to combine all those wonderful flavors.
4. Simmer the Stew:
Return the browned beef to the pot. Sprinkle in the oregano, thyme, cinnamon, and toss in the bay leaf. Stir them all together. Bring the stew to a gentle boil, then lower the heat, cover the pot, and let it simmer slowly for 2 to 2.5 hours. Stir now and then and add a splash of water or broth if the sauce gets too thick.
5. Final Touches and Serve:
Once the beef is wonderfully tender, taste the stew and adjust the salt and pepper. Remove the bay leaf before serving. Garnish with freshly chopped parsley and a rosemary sprig for an aromatic touch. Serve hot alongside crusty bread, rice, or creamy mashed potatoes to soak up that luscious tomato sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
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.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months; just thaw overnight in the fridge before reheating.
Can I Substitute the Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth or a mix of broth and a splash of balsamic vinegar for added depth of flavor.
