Savory Mediterranean Beef Stew with Olives and Sun-Dried Tomatoes
This Mediterranean Beef Stew is a culinary journey, featuring tender beef simmered with rich, tangy olives and sun-dried tomatoes, infused with the fragrance of fresh basil. Each bite transports you to the sun-drenched coasts of the Mediterranean, offering depth and complexity in flavor. Ideal for cozy dinners, this stew pairs wonderfully with a variety of sides like creamy polenta, fluffly couscous, or rustic mashed potatoes. Plus, it's perfect for meal prep as it freezes beautifully for up to six months.
7
Servings
335
Calories
12
Ingredients
Ingredients
lean stewing beef
2 lbs (cut into 1-1/2 inch cubes)
olive oil
2 tablespoons
medium onions
2 (sliced)
garlic cloves
3 (thinly sliced)
dry vermouth
3/4 cup
peeled Italian tomatoes
1 can (28 ounces) (coarsely chopped, juices reserved)
balsamic vinegar
2 teaspoons
fresh ground black pepper
1/4 teaspoon
crushed red pepper flakes
1/8 teaspoon
kalamata olives
1/3 cup (quartered and pitted)
sun-dried tomato strips
1/3 cup (drained)
fresh basil leaves
1/2 cup (lightly packed, shredded)
Instructions
1
Begin by patting the stewing beef dry with paper towels to ensure proper browning. Heat the olive oil in a large, flameproof casserole dish over moderately high heat.
2
Add the beef in two separate batches to avoid overcrowding, cooking each batch for about 5 minutes, turning to brown evenly. Transfer each batch to a plate as it finishes browning.
3
Reduce the heat to medium. In the same casserole, add the sliced onions. Sauté while stirring occasionally until they turn golden and begin to caramelize around the edges, about 5 minutes.
4
Add the thinly sliced garlic to the onions, cooking briefly until it becomes fragrant and soft, approximately 1 minute.
5
Pour in the dry vermouth and allow it to simmer, reducing by half, which should take 1 to 2 minutes.
6
Stir in the coarsely chopped Italian tomatoes along with their reserved juices. Add the balsamic vinegar, fresh ground black pepper, crushed red pepper flakes, and 1 1/2 cups of water.
7
Return the browned beef and any accumulated juices to the casserole. Bring this mixture to a boil, then reduce the heat to low, cover, and let it gently simmer for 1 hour and 15 minutes.
8
Stir the quartered and pitted kalamata olives into the stew, allowing it to continue simmering for an additional 20 to 30 minutes or until the beef is tender and the flavors have melded together beautifully.
9
Incorporate the sun-dried tomato strips, allowing them to simmer in the stew for about 5 minutes, further enhancing the dish’s flavor.
10
If you are preparing this in advance, you may store it at this stage. Reheat gently when ready to serve. Just before serving, stir in the freshly shredded basil leaves, which will introduce a pop of color and fresh aroma. Serve and enjoy.
Nutrition Information
21g
Fat
9g
Carbs
27g
Protein
2g
Fiber
429mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mediterranean Beef Stew with Olives and Sun-Dried Tomatoes?
It is a rich and hearty stew featuring tender lean beef simmered with kalamata olives, sun-dried tomatoes, and fresh basil, offering a taste of the Mediterranean coast.
How many servings does this beef stew recipe yield?
This recipe is designed to yield 7 servings.
What are the nutritional facts for one serving of this stew?
Each serving contains approximately 335 calories, 21g of fat, 9g of carbohydrates, 27g of protein, 2g of fiber, and 429mg of sodium.
Can I freeze the Mediterranean Beef Stew?
Yes, this stew is freezer-friendly and can be stored in the freezer for up to six months.
What type of beef is best for this recipe?
The recipe calls for 2 lbs of lean stewing beef, cut into 1-1/2 inch cubes.
Why should I pat the beef dry before cooking?
Patting the beef dry with paper towels ensures that the meat browns properly instead of steaming in the pan.
How long do I need to brown the beef?
The beef should be cooked in two batches for about 5 minutes per batch, turning to ensure it browns evenly.
What is the purpose of dry vermouth in this stew?
Dry vermouth is used to deglaze the pan and add depth of flavor; it is simmered until reduced by half.
What kind of olives are recommended for this dish?
The recipe specifies using 1/3 cup of quartered and pitted kalamata olives.
When should I add the fresh basil?
Freshly shredded basil leaves should be stirred in just before serving to maintain their color and aroma.
How long does the beef need to simmer to become tender?
The beef simmers for an initial 1 hour and 15 minutes, followed by an additional 20 to 30 minutes after adding the olives.
What are some suggested side dishes for this stew?
It pairs beautifully with creamy polenta, fluffy couscous, or rustic mashed potatoes.
How much garlic is used in this recipe?
The recipe uses 3 thinly sliced garlic cloves.
Is this beef stew spicy?
It has a very mild heat from 1/8 teaspoon of crushed red pepper flakes and 1/4 teaspoon of fresh ground black pepper.
What type of tomatoes should I use?
You should use one 28-ounce can of peeled Italian tomatoes, coarsely chopped, with their juices reserved.
Do I need to add water to the stew?
Yes, 1 1/2 cups of water are added along with the tomatoes and spices.
How do I prepare the onions for this recipe?
Two medium onions should be sliced and sautéed until they turn golden and begin to caramelize.
Can I prepare this dish in advance?
Yes, you can cook the stew through the sun-dried tomato stage, store it, and then reheat gently before adding fresh basil to serve.
What type of vinegar is used?
Two teaspoons of balsamic vinegar are used to add acidity and richness.
How many sun-dried tomatoes are required?
The recipe calls for 1/3 cup of drained sun-dried tomato strips.
What kind of cooking vessel is best for this stew?
A large, flameproof casserole dish is recommended.
What is the total protein content?
The stew provides 27g of protein per serving.
Does the recipe include any sugar?
The nutritional data indicates there is no significant sugar content in this recipe.
How much olive oil is needed for browning?
You will need 2 tablespoons of olive oil.
Is the garlic sautéed for a long time?
No, the garlic is cooked for only about 1 minute until it becomes fragrant and soft.
Can I substitute the dry vermouth?
While the recipe calls for dry vermouth, a dry white wine would be a suitable substitute.
Is this a low-carb recipe?
With only 9g of carbohydrates per serving, it can be considered relatively low in carbs.
How much fiber is in each serving?
There are 2g of fiber per serving.
What is the serving size for this recipe?
While the specific serving size in weight isn't listed, the recipe yields 7 equal portions.
What is the main flavor profile of this stew?
It is savory and Mediterranean-inspired, characterized by the tanginess of olives and tomatoes balanced with rich beef and aromatic basil.