12 Delicious Greek Style Beef Stew Recipes

Mmm, there’s nothing quite like the rich, aromatic flavors of Greek-style beef stew to warm your soul on a chilly evening. Whether you’re craving a hearty comfort meal or looking to spice up your dinner rotation, these 12 delicious recipes promise to transport your taste buds straight to the Mediterranean. Get ready to explore a world of tender beef, vibrant herbs, and savory sauces that’ll have you coming back for seconds!

Traditional Greek Beef Stew with Tomatoes and Cinnamon

Amidst the rich tapestry of Mediterranean cuisine, a dish stands out for its harmonious blend of robust flavors and aromatic spices, offering a comforting embrace with every spoonful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 2 cups crushed tomatoes
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp ground allspice
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, reduce the heat to medium and sauté the onion until translucent, about 5 minutes. Add the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and allow to simmer until reduced by half, about 5 minutes.
5. Return the beef to the pot, along with crushed tomatoes, cinnamon stick, bay leaves, and allspice. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours, or until the beef is fork-tender.
6. Remove the cinnamon stick and bay leaves. Adjust seasoning with salt and pepper if necessary, and stir in the chopped parsley.

Gently ladled over a bed of creamy polenta or accompanied by crusty bread, this stew reveals layers of flavor—sweet tomatoes, warm cinnamon, and tender beef—that meld beautifully into a dish as nourishing as it is delicious.

Greek Style Beef Stew with Orzo and Feta

Nothing warms the soul quite like a hearty stew, and this Greek Style Beef Stew with Orzo and Feta is no exception. Rich, aromatic, and brimming with Mediterranean flavors, it’s a dish that promises comfort and sophistication in every bite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup orzo pasta
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in batches, searing until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, reduce the heat to medium and add the onion, cooking until translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the beef to the pot along with any accumulated juices. Add the beef stock, oregano, and bay leaf. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the beef is tender.
6. Stir in the orzo, cover, and cook for an additional 10 minutes, or until the pasta is al dente.
7. Remove the bay leaf. Adjust seasoning with salt and pepper if necessary.
8. Serve hot, garnished with crumbled feta cheese and chopped parsley.

Zesty and robust, this stew boasts a melt-in-your-mouth texture with the orzo adding a delightful chewiness. For an extra touch of elegance, serve it in shallow bowls with a drizzle of olive oil and a side of crusty bread to soak up the rich sauce.

Slow Cooker Greek Beef Stew with Olives and Herbs

Hearty and aromatic, this Slow Cooker Greek Beef Stew with Olives and Herbs is a testament to the power of slow cooking, melding robust flavors into a dish that’s both comforting and sophisticated. Harnessing the essence of Mediterranean cuisine, it’s a perfect blend of tender beef, briny olives, and fragrant herbs, all coming together in a rich, savory broth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 cup Kalamata olives, pitted
• 2 bay leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef in batches, searing each side until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and add the onion, cooking until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
4. Deglaze the skillet with the red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour over the beef in the slow cooker.
5. Add the beef stock, tomato paste, cinnamon, oregano, olives, and bay leaves to the slow cooker, stirring to combine.
6. Cover and cook on low for 8 hours, or until the beef is fork-tender.
7. Before serving, remove the bay leaves and adjust the seasoning with salt and pepper if necessary.

Best enjoyed with a side of crusty bread or over a bed of creamy polenta, this stew boasts a melt-in-your-mouth texture and a depth of flavor that’s both earthy and bright. The olives add a punch of saltiness that balances the richness of the beef, making each spoonful a delightful contrast of flavors.

Greek Beef Stew with Eggplant and Potatoes

Zesty and robust, this Greek Beef Stew with Eggplant and Potatoes marries the heartiness of slow-cooked beef with the earthy depth of eggplant and the comforting simplicity of potatoes, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large eggplant, cut into 1-inch cubes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 cup dry red wine
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
2. Season the beef cubes generously with salt and pepper. Sear in the Dutch oven until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Stir in the tomato paste, dried oregano, and bay leaf. Return the beef to the pot along with any accumulated juices.
6. Pour in the beef stock, ensuring the beef is just covered. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the beef is tender.
7. Add the cubed eggplant and potatoes to the stew. Cover and continue to cook for another 30 minutes, or until the vegetables are tender.
8. Season the stew with additional salt and pepper if needed. Remove the bay leaf before serving.

Succulent and richly flavored, this stew boasts tender beef that melts in your mouth, complemented by the soft texture of eggplant and the slight firmness of potatoes. Serve it with a crusty loaf of bread to soak up the savory sauce, or over a bed of orzo for a truly Greek experience.

Greek Style Beef Stew with Red Wine and Garlic

Venturing into the heart of Mediterranean cuisine, this Greek Style Beef Stew with Red Wine and Garlic is a testament to the timeless allure of slow-cooked dishes, where robust flavors and tender textures converge in a symphony of culinary delight.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup dry red wine
• 4 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a heavy-bottomed Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
2. Season the beef cubes generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. In the same pot, reduce the heat to medium. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
5. Return the seared beef to the pot. Add the beef stock, tomato paste, oregano, and bay leaf. Stir to combine.
6. Bring the stew to a gentle simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
7. Once cooked, remove the bay leaf. Adjust the seasoning with salt and pepper if necessary.

Zesty and aromatic, this stew boasts a melt-in-your-mouth texture, with the beef enveloped in a rich, wine-infused sauce. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of its flavorful juices.

Greek Beef Stew with Lemon and Artichokes

Lusciously tender and brimming with the vibrant flavors of the Mediterranean, this Greek Beef Stew with Lemon and Artichokes is a harmonious blend of rich, slow-cooked beef and the bright, tangy notes of lemon and artichokes. Perfect for a cozy dinner, it promises to transport your senses to the sun-drenched coasts of Greece with every bite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock, preferably homemade
• 1 tbsp dried oregano
• 2 bay leaves
• 1 lemon, zest and juice
• 1 can (14 oz) artichoke hearts, drained and quartered
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the beef in batches, searing on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate.
3. Reduce the heat to medium. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
5. Return the beef to the pot. Add the beef stock, oregano, and bay leaves. Bring to a simmer, then cover and reduce the heat to low. Cook until the beef is fork-tender, about 2 hours.
6. Stir in the lemon zest, lemon juice, and artichoke hearts. Simmer uncovered for an additional 10 minutes to allow the flavors to meld.
7. Discard the bay leaves. Adjust seasoning with salt and pepper if necessary.

Velvety in texture with a robust depth of flavor, this stew is beautifully balanced by the acidity of lemon and the earthy sweetness of artichokes. Serve it over a bed of creamy polenta or with crusty bread to soak up the delectable sauce.

Greek Style Beef Stew with Spinach and Feta

Journey to the heart of the Mediterranean with this Greek Style Beef Stew, a dish that marries the robustness of slow-cooked beef with the freshness of spinach and the tangy punch of feta cheese. Perfect for a cozy dinner, it’s a testament to the simplicity and depth of Greek cuisine.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• 5 oz fresh spinach, stems removed
• 4 oz feta cheese, crumbled
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Season the beef cubes generously with salt and pepper.
2. Add the beef to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Stir in the tomato paste, dried oregano, and bay leaf. Return the seared beef to the pot along with any accumulated juices.
6. Pour in the beef stock, ensuring the beef is just covered. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the beef is fork-tender.
7. During the last 5 minutes of cooking, stir in the fresh spinach until just wilted. Remove the bay leaf and discard.
8. Serve the stew hot, garnished with crumbled feta cheese. For an extra touch of elegance, drizzle with a bit of extra virgin olive oil before serving.

With its tender beef, vibrant spinach, and creamy feta, this stew offers a delightful contrast of textures and flavors. Consider serving it over a bed of orzo or with a side of crusty bread to soak up the rich, aromatic sauce.

Greek Beef Stew with Chickpeas and Tomatoes

Rustic yet refined, this Greek Beef Stew with Chickpeas and Tomatoes marries tender, slow-cooked beef with the earthy depth of chickpeas and the bright acidity of ripe tomatoes, creating a harmonious blend of flavors that’s both comforting and sophisticated.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 28-oz can whole peeled tomatoes, crushed by hand
• 2 cups cooked chickpeas, drained and rinsed
• 2 cups beef stock, preferably homemade
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
2. Season the beef cubes generously with salt and pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
3. In the same pot, reduce the heat to medium. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, tomato paste, cumin, smoked paprika, and cinnamon, cooking until fragrant, about 1 minute.
4. Return the seared beef to the pot. Add the crushed tomatoes, chickpeas, beef stock, and bay leaf, stirring to combine. Bring to a simmer.
5. Cover the pot and reduce the heat to low. Simmer gently for 2 hours, or until the beef is fork-tender, stirring occasionally.
6. Remove the bay leaf. Adjust the seasoning with salt and pepper if necessary. Stir in the chopped parsley just before serving.

Generously spoon this stew over a bed of creamy polenta or alongside crusty bread to soak up the rich, aromatic sauce. The tender beef and creamy chickpeas offer a delightful contrast in textures, while the spices lend a warm, complex flavor profile that’s unmistakably Greek.

Greek Style Beef Stew with Yogurt and Dill

Gracefully bridging the gap between hearty comfort food and the bright, herbaceous flavors of the Mediterranean, this stew is a testament to the timeless appeal of Greek cuisine.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef stock, homemade preferred
• 1 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup Greek yogurt, full-fat
• 2 tbsp fresh dill, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in batches, searing each piece on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3. Reduce the heat to medium. Add the onion to the pot, sautéing until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the beef to the pot. Add the beef stock, tomato paste, cinnamon, oregano, and bay leaf. Bring to a simmer, then cover and reduce the heat to low. Cook gently for 2 hours, or until the beef is fork-tender.
6. Remove the bay leaf. Stir in the Greek yogurt and fresh dill, heating through but not boiling to prevent curdling. Adjust seasoning with salt and pepper.
7. Serve the stew hot, garnished with additional dill if desired. For an authentic touch, accompany with crusty bread or over a bed of orzo.

Velvety in texture with a harmonious blend of spices, this stew offers a comforting yet sophisticated dining experience. The tangy yogurt and fresh dill elevate the rich beef, creating a dish that’s as nourishing as it is flavorful.

Greek Beef Stew with Green Beans and Potatoes

Perfectly balancing hearty comfort with the vibrant flavors of the Mediterranean, this stew is a celebration of simplicity and depth. Prepared with tender beef, crisp green beans, and creamy potatoes, it’s a dish that promises to transport your senses to the sun-drenched shores of Greece with every bite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef stock, preferably homemade
• 1 lb fresh green beans, trimmed and halved
• 1 lb Yukon Gold potatoes, peeled and quartered
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Season the beef cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent and slightly caramelized, about 5 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
3. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes, then return the beef to the pot along with any accumulated juices.
4. Pour in the beef stock, then add the oregano and bay leaf. Bring to a simmer, then cover and reduce the heat to low. Cook gently for 1.5 hours, or until the beef is tender.
5. Add the green beans and potatoes to the pot, submerging them in the liquid. Cover and continue to simmer for another 30 minutes, or until the vegetables are fork-tender.
6. Remove the bay leaf and adjust the seasoning with salt and pepper if necessary. For a thicker stew, uncover and simmer for an additional 10 minutes to reduce the liquid slightly.

Zesty and robust, this stew boasts a melt-in-your-mouth texture with the beef and potatoes, while the green beans add a delightful crunch. Serve it with a crusty loaf of bread to soak up the rich, flavorful broth, or over a bed of orzo for a truly Greek experience.

Greek Style Beef Stew with Kalamata Olives and Rosemary

Yearning for a dish that marries the robust flavors of the Mediterranean with the comforting warmth of a classic stew? This Greek Style Beef Stew, enriched with Kalamata olives and fragrant rosemary, offers a symphony of flavors that are both sophisticated and deeply satisfying.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 1 cup Kalamata olives, pitted
• 2 sprigs fresh rosemary
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
2. Season the beef cubes generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, reduce the heat to medium. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits. Allow the wine to reduce by half, about 3 minutes.
5. Return the beef to the pot. Add the beef stock, olives, rosemary, and oregano. Bring to a simmer.
6. Cover and reduce the heat to low. Simmer gently for 2 hours, or until the beef is fork-tender.
7. Remove the rosemary sprigs. Adjust seasoning with salt and pepper if necessary.

Offering a melt-in-your-mouth texture, this stew boasts a rich, velvety sauce punctuated by the briny pop of Kalamata olives. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of its luxurious sauce.

Greek Beef Stew with Mushrooms and Pearl Onions

Savory and rich, this Greek Beef Stew with Mushrooms and Pearl Onions is a testament to the comfort and complexity of Mediterranean cuisine. Each bite offers a harmonious blend of tender beef, earthy mushrooms, and sweet pearl onions, all simmered in a robust sauce that whispers of herbs and wine.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat and add the olive oil.
2. Season the beef cubes with salt and pepper, then sear in the Dutch oven until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the pearl onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 5 minutes.
6. Return the beef to the pot, add the beef stock, oregano, and bay leaf, bringing to a simmer.
7. Cover and reduce heat to low, simmering for 2 hours until the beef is fork-tender.
8. Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot.

Zesty and deeply flavorful, this stew’s velvety sauce clings to each piece of beef, creating a dish that’s both hearty and refined. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of its rich sauce.

Conclusion

Brimming with flavor and tradition, our roundup of 12 Delicious Greek Style Beef Stew Recipes offers something for every home cook. From classic takes to modern twists, these stews promise comfort and satisfaction. We invite you to try them, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!