Mediterranean Beef Stew

Name: Mediterranean Beef Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 0.25 cup vegetable oil; 1 beef bottom round roast (about 4 lb.), cut into 2-inch cubes; 0.25 cup all-purpose flour; 2 medium onions, diced; 1 lb. carrots, peeled and cut into 1-inch pieces; 0.75 cup dry white wine; 1.5 cups beef or chicken broth; 1 tsp. crushed red pepper; 1 tsp. ground coriander; 0.5 cup dried apricots; 1 medium lemon; 2 medium zucchini, cut into 1-inch pieces; 1.5 cups pitted green olives; Salt and black pepper to taste

Recipe GLPRcb61cfcdaf57d3

Mediterranean

Main Course

95 min

487 cal

Servings: 8

Stovetop

A warming, aromatic beef stew inspired by Mediterranean flavors, featuring tender beef braised with onions, carrots, zucchini, and a blend of spices including crushed red pepper and coriander. Sweet dried apricots and briny green olives add depth and complexity to the rich, savory broth infused with white wine and fresh lemon juice.

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Ingredients

0.25 cup vegetable oil

1 beef bottom round roast (about 4 lb.), cut into 2-inch cubes

0.25 cup all-purpose flour

2 medium onions, diced

1 lb. carrots, peeled and cut into 1-inch pieces

0.75 cup dry white wine

1.5 cups beef or chicken broth

1 tsp. crushed red pepper

1 tsp. ground coriander

0.5 cup dried apricots

1 medium lemon

2 medium zucchini, cut into 1-inch pieces

1.5 cups pitted green olives

Salt and black pepper to taste

Directions

Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Pat beef cubes dry and lightly coat with flour. Once oil is hot, working in batches, sear beef on all sides until browned, about 2 minutes per side. Transfer browned beef to a plate and set aside.
Add diced onions and carrot pieces to the pot and sauté over medium heat, stirring occasionally, until softened and beginning to brown, about 7 minutes. Season with salt and pepper.
Pour in white wine, scraping up any browned bits from the bottom of the pot. Stir in crushed red pepper and ground coriander. Return beef and any accumulated juices to the pot.
Add beef or chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer gently. Cover and cook until beef is tender, about 45 minutes, stirring occasionally. Season with additional salt and pepper as needed.
Stir in dried apricots, zucchini pieces, and green olives. Continue simmering, covered, until zucchini is tender and flavors have melded, about 15 minutes.
Squeeze juice from the lemon into the stew and stir to combine. Taste and adjust seasoning with salt and pepper. Serve hot in bowls.

Comments

Grocery List Plus Editorial Staff4

This stew hits well on Charlotte availability and cost—all ingredients are standard at Harris Teeter, Food Lion, or Walmart, with no special trips needed. The 95-minute time is honest for browning beef and simmering, though prep work (chopping vegetables, dredging meat) adds roughly 15 minutes not always captured in published times. At eight servings, you're looking at roughly $2.50 per serving once you factor in beef, wine, and broth; it's reasonable weeknight fare, though not budget-friendly. It reheats reliably the next day, making it practical for families, but the dried apricot and coriander signal a fussier dish than weeknight standbys—it demands the right pantry staples and benefits from tasting and adjustment rather than set-it-and-forget-it cooking.