Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1 can (14 oz.) artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata olives
- 2 cups beef broth
- 1/2 cup red wine
- 2 tbsp. tomato paste
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add red and yellow bell peppers and cook for another 2-3 minutes.
5. Stir in diced tomatoes, chickpeas, artichoke hearts, and Kalamata olives.
6. Add beef broth, red wine, tomato paste, oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
7. Return beef stew meat to the pot and bring to a boil.
8. Reduce heat to low, cover with a lid, and simmer for 2-3 hours or until beef is tender.
9. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning beef stew meat, medium heat for sautéing vegetables, and low heat for simmering stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 385
Fat: 14g
Carbohydrates: 32g
Protein: 32g
Sodium: 1,200mg
Sugar: 8g
Fiber: 8g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Red wine can be substituted with beef broth or vegetable broth.
- Kalamata olives can be substituted with green olives or capers.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a pinch of saffron for a more authentic Mediterranean flavor.
Tips and tricks:
- Browning the beef stew meat before adding it to the stew adds depth of flavor.
- Use a heavy pot with a lid to prevent the stew from drying out.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat until heated through.
Presentation ideas:
Serve stew in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a dollop of Greek yogurt or sour cream and a sprinkle of chopped fresh parsley.
Pairings:
Serve with crusty bread or rice to soak up the flavorful broth.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the beef stew meat is fully cooked before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Mediterranean cuisine is known for its use of fresh herbs, vegetables, and olive oil. Stews like this one are a staple in many Mediterranean countries, including Greece, Italy, and Spain.
Flavor profiles:
This stew is savory, slightly sweet, and has a hint of smokiness from the paprika.
Serving suggestions:
Serve this stew as a main course for a cozy dinner party or a family meal.
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