90 min
Mediterranean Beef Stew
Recipe GLPRe2a0b4d471dfd8
A warm and aromatic beef stew inspired by Mediterranean flavors, featuring tender chunks of beef braised with onions, carrots, zucchini, and a blend of spices including coriander and red pepper. Dried apricots and briny green olives add sweetness and depth, while white wine and broth create a rich, savory sauce. Served over egg noodles, this hearty dish brings together the classic ingredients of the Mediterranean kitchen.
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Ingredients
¼ cup vegetable oil
2 lb beef bottom round roast, cut into 1½-inch cubes
¼ cup all-purpose flour
2 medium onions, diced
1 lb carrots, peeled and cut into 1-inch pieces
¾ cup dry white wine
1½ cups beef or chicken broth
½ cup dried apricots
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1 lemon, zest and juice
2 medium zucchini, cut into 1-inch thick half-moons
1½ cups pitted green olives
Salt to taste
Black pepper to taste
Cooked curly egg noodles for serving
Directions
Pat the beef cubes dry with paper towels. In a small bowl, combine the flour, salt, and black pepper. Coat the beef pieces evenly with the flour mixture, shaking off any excess.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the floured beef and cook, turning occasionally, until browned on all sides, about 10-12 minutes total. Transfer the seared beef to a clean plate.
Add the diced onions and carrot pieces to the same pot, stirring occasionally and scraping up any browned bits from the bottom. Cook until the vegetables begin to soften, about 5-7 minutes. Season with a pinch of salt and pepper.
Return the beef and any accumulated juices to the pot. Pour in the dry white wine and beef broth, stirring well to combine. Add the dried apricots, crushed red pepper, ground coriander, lemon zest, and lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently.
Cover the pot with a lid and continue simmering, stirring occasionally and skimming any foam that rises to the surface, until the beef is very tender and a fork easily pierces the meat, approximately 45-60 minutes. Add more broth or water if needed to maintain adequate liquid.
Stir in the zucchini pieces and green olives. Cover and simmer for an additional 10-15 minutes, until the zucchini is tender but still holds its shape. Taste and adjust seasoning with salt and pepper as needed.
Divide the hot cooked egg noodles among serving bowls and ladle the beef stew generously over the top. Serve immediately while hot.
