Serves 8
510 min
Mediterranean Beef Stew
Recipe GLPR7284f7a801f511
A warming, aromatic beef stew infused with Mediterranean flavors. Tender beef cubes braise with carrots, onions, and zucchini, enriched by dried apricots and green olives, with subtle notes of coriander and red pepper. The white wine and broth create a savory base, finished with fresh lemon brightness. Serve over egg noodles for a satisfying main course that feeds eight.
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Ingredients
1/4 cup vegetable oil
4 lbs. beef bottom round roast, trimmed and cut into 1-inch cubes
1/4 cup all-purpose flour
2 medium onions, sliced
1 lb. carrots, cut into 1/2-inch chunks
3/4 cup dry white wine
1 1/2 cups chicken or beef broth
1/2 cup dried apricots, sliced
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1 lemon
2 medium zucchini, thinly sliced into half-moons
1 1/2 cups pitted green olives
Directions
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. While the oil heats, pat the beef cubes dry with paper towels. Lightly coat the beef with all-purpose flour, shaking off any excess.
Working in batches to avoid crowding, brown the beef on all sides until golden, about 3–4 minutes per batch. Transfer the browned beef to a plate and set aside. Do not wash the pot; the browned bits will flavor the stew.
Return the pot to medium heat. Add the sliced onions and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the beef to the pot along with its juices. Add the chicken or beef broth, crushed red pepper, and ground coriander. Stir well to combine. Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and cook for 2.5 hours, stirring occasionally.
Add the carrot chunks and dried apricot slices to the pot. Stir well, cover, and continue simmering for another 1 hour, or until the beef is very tender and the carrots have softened.
Stir in the zucchini slices and pitted green olives. Continue to simmer, covered, for 20–25 minutes more, until the zucchini is tender but not mushy.
Cut the lemon in half and squeeze the juice into the stew, stirring to combine. Taste and adjust seasonings as desired. The beef should be very tender and breaking apart easily. Serve warm over cooked curly egg noodles.
