Greek Style Beef Stew in a Tomato Sauce is a heartwarming dish full of tender beef simmered slowly in a rich tomato sauce with hints of classic Greek flavors like oregano, garlic, and a touch of cinnamon. The sauce thickens beautifully, wrapping the beef in a cozy, flavorful hug that’s perfect for any day you need something comforting.
I love making this stew when I want something that feels like a warm hug from the inside. The mix of herbs and spices reminds me of family dinners where everyone gathers around the table, sharing stories and laughter while the stew cooks away, filling the house with amazing smells. A little tip: letting it simmer slowly really helps the flavors come together and makes the beef super tender.
My favorite way to serve this stew is over some fluffy rice or creamy mashed potatoes – it soaks up all the tomato sauce wonderfully. Sometimes, I add a sprinkle of crumbled feta cheese on top for a little extra Greek flair that everyone seems to enjoy. This dish is great for sharing and always leaves a cozy feeling long after the last bite.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or any well-marbled cut with some fat. This keeps the beef tender during long, slow cooking. If you prefer leaner meat, sirloin can work but may be less juicy.
Tomatoes & Tomato Paste: Canned diced tomatoes give great texture, while tomato paste adds richness. You can substitute fresh tomatoes in summer but add a bit more tomato paste for depth.
Herbs & Spices: Oregano is classic for Greek dishes, and cinnamon adds an unexpected warm note. If you don’t have fresh herbs, dried work well—just use less. Thyme and rosemary bring earthiness to balance the tomatoes.
Bell Pepper: Yellow or orange peppers are slightly sweet and less bitter than green ones. If unavailable, green bell peppers are fine too. They add nice texture and color.
Red Wine: Optional but adds complexity. If you skip it, use extra beef broth or a splash of vinegar or lemon juice to brighten the sauce.
How Can I Make the Beef Tender and Flavorful?
Browning the beef well before stewing is key. It seals in juices and adds a deep flavor base for your sauce. Don’t overcrowd the pot; cook in batches if needed.
- Heat the oil over medium-high heat until shimmering, then add beef chunks without crowding.
- Brown all sides, turning occasionally until a rich crust forms, about 5-7 minutes per batch.
- Remove browned beef, then sauté onion and garlic in the same pot; the browned bits stuck to the pan add flavor.
- Simmer the stew gently and low for 1.5-2 hours—this slow cooking breaks down collagen, making the beef melt-in-your-mouth tender.
If you want to speed this up, a pressure cooker is a great option and still delivers tender results in less time.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I like this because it holds heat evenly and is perfect for simmering slowly.
- Wooden spoon or silicone spatula – helps stir without scratching the pan and is gentle on coatings.
- Measuring spoons and cups – for accurate herb, spice, and liquid measurements to keep flavors balanced.
- Knife and cutting board – essential for chopping beef, onion, garlic, and peppers easily and safely.
Flavor Variations & Add-Ins
- Use lamb instead of beef for a different rich flavor that’s common in Greek dishes.
- Add a handful of green olives at the end for briny tang and extra Greek flair.
- Stir in chopped spinach or kale just before serving for added greens and nutrients.
- Swap feta for crumbled ricotta or goat cheese if you want a creamier topping or different flavor.
Greek Style Beef Stew in a Tomato Sauce
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef stew meat, cut into chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 bell pepper (yellow or orange), diced
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- ½ cup dry red wine (optional)
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese, for serving (optional)
How Much Time Will You Need?
This stew needs about 15 minutes of hands-on prep time and around 1.5 to 2 hours of slow cooking. The slow simmer lets the beef get tender and the tomato sauce develop rich flavors. It’s mostly a hands-off cooking time where you can relax or prepare a side dish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef chunks in batches—don’t overcrowd the pot—and brown all sides, about 5-7 minutes per batch. Remove the browned beef and set it aside.
2. Sauté the Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and diced bell pepper and cook for another 2-3 minutes until everything smells fragrant.
3. Build the Tomato Sauce:
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors. Then pour in the canned diced tomatoes with their juices, the beef broth, and red wine if you’re using it. Give it a good stir to combine.
4. Combine and Simmer:
Return the browned beef to the pot, then sprinkle in oregano, cinnamon, thyme, rosemary, salt, and pepper. Stir everything together. Bring the stew to a gentle simmer, cover with the lid slightly open, and let it cook on low heat for 1.5 to 2 hours. Stir it every now and then, until the beef is tender and the sauce thickens.
5. Final Touches and Serving:
Taste your stew and adjust the seasoning if needed. Serve hot, garnished with fresh chopped parsley. If you’d like, add crumbled feta cheese on the side for that classic Greek touch. This stew is delicious with rice, mashed potatoes, or crusty bread to soak up the sauce.
Enjoy your warm and flavorful Greek-style beef stew!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Substitute for Red Wine?
If you prefer not to use wine, substitute with extra beef broth or a splash of balsamic vinegar or lemon juice to add acidity and depth to the sauce.