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Mediterranean Vegetable Beef Stew

A Mediterranean-inspired recipe for a vegetable beef stew made with lean Beef Bottom Round Roast, beef broth, red wine, vegetables, olives, and fresh herbs.
Course Main Course
Cuisine American
Keyword beef
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 412kcal
Author Amee


  • 2 lb Beef Bottom Round Roast (your local butcher can cut/trim this size roast for you upon request) cut into 1" chunks
  • 1/4 cup gluten-free all-purpose unbleached flour can also use regular unbleached flour
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves minced
  • 5 cups beef broth
  • 1 cup red wine Cabernet Sauvignon or Merlot recommended
  • 6 oz tomato paste
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 8 oz sliced mushrooms
  • 2 stalks celery chopped
  • 2 cups chopped kale leaves
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 6 oz pitted green olives
  • 2 tsp salt
  • 1 tsp pepper


  • Whisk the flour, garlic powder, 1/2 tsp pepper and paprika in a medium-size bowl
  • Cube Beef Bottom Round Roast, slicing against the grain, into 1" size chunks, trimming away any excess fat
  • Toss cubed roast with the flour mixture until all pieces are coated on all sides, shaking off any excess flour and set aside
  • Heat 2 Tbsp olive oil in a Dutch oven over medium heat
  • Add beef and brown on all sides, about 5 minutes.
  • Add 2 cups of the beef broth to the Dutch oven and stir, making sure to scrape up all the browned bits on the bottom. This makes a nice, thick base for the stew. Set aside while you saute the veggies.
  • Heat remaining tablespoon of olive oil in a separated saute pan over medium heat
  • Add chopped carrots, onion, celery, mushrooms and garlic
  • Cook until onions are translucent about 5-6 minutes.
  • Add sauteed vegetables and all remaining ingredients, except the olives, to the Dutch oven and bring to a boil over medium-high heat.
  • As soon as the stew begins to boil, turn the heat down to low, cover and simmer for 1 1/2 hours
  • Remove the lid, stir in olives and cook uncovered for 30 minutes more.


Serving: 1g | Calories: 412kcal | Carbohydrates: 17g | Protein: 32g | Fat: 18g