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+ servings
A white dutch oven with beef stew and a serving spoon on a cloth napkin.
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Greek Red Wine Beef Stew

This Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 600kcal

Equipment

  • 5 qt Dutch oven or ovenproof pot

Ingredients

  • 2 lbs beef chuck cut in pieces for stew
  • 2 tablespoons flour all purpose
  • 4 tablespoons olive oil extra virgin
  • 2 carrots diced
  • 1 onion diced
  • 4 garlic cloves diced
  • 8 oz pearl onions
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 1 cup broth can be vegetable, beef or chicken.
  • 2 cinnamon sticks
  • 4 cloves
  • 2 bay leaves
  • 1 tablespoon dry oregano
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon ground nutmeg
  • sea salt
  • freshly ground pepper

for the bouquet garni

  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh sage
  • 1-2 sprigs rosemary

Instructions

  • Preheat oven to 350 F.
    Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.
  • Arrange the beef stew pieces on a platter lined with paper towels. Pat dry all the pieces to tremove the extra moisture.
    Sprinkle some flour all over beef pieces.
  • Add the olive oil to the pot. Turn heat to medium-high. Add the beef, 4-5 pieces at a time.
    Brown them all over for 1 min, them remove, place in a clean plate and, set aside for later. Repeat the process until all pieces are nicely brown all over.
  • Add the diced onions to the pot. Season with a pinch of salt. Add the garlic.
    Saute for 1-2 minutes. Season with freshly ground pepper, a teaspoon of ground nutmeg, a teaspoon of chili pepper flakes, and a tablespoon of oregano. Add the bay leaves, cloves, and cinnamon sticks.
  • Add the tomato paste.
    Stir and sauté in medium heat for 2-3 min to let flavors develop.
  • Add the diced carrots and beef pieces and mix gently. Turn the heat to high and add the wine.
    Simmer in high heat for 2-3 min to let the alcohol evaporate.
    Lower heat to medium. Add the pearl onions and the broth. Add the bouquet garni.
    Stir gently and simmer for 5 minutes.
  • Cover and place pot in the oven. Cook for 1 hour and 30 min.
    Remove from oven, remove lid and let it sit for 10 min before serving.
    Serve with crispy french fries on the side to dip in the sauce. Enjoy!

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 600kcal | Carbohydrates: 16g | Protein: 28g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 343mg | Potassium: 771mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3995IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg