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A white dutch oven with beef stew and a serving spoon on a cloth napkin.

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
Author by Jenny Skrapaliori Graves


  • 5 qt Dutch oven or ovenproof pot


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


  • Preheat oven to 350 F.
    Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.
    Fresh herbs tied together on a cutting board.
  • 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.
    Pieces of beef for stew on a paper towel with flour sprinkled on them.
  • 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.
    Four pices of beef searing in a pot.
  • 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, ground nutmeg, a pinch of chili pepper flakes, a tablespoon of oregano. Add the bay leaves, cloves, and cinnamon sticks.
    Diced onons , cinnamon stocks, bay leaves in a pot.
  • Add the tomato paste.
    Stir and sauté in medium heat for 2-3 min to let flavors develop.
    Diced onons and carrots with tomato paste in a pot.
  • 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.
    Beef pieces, peral onions, diced carrots in a broth.
  • 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!
    A white dutch oven with beef stew and a serving spoon on a cloth napkin. Some herbs next to it.


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


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