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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
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 412kcal
Author Amee

Ingredients

  • 2 lb Beef Bottom Round Roast (your local butcher can cut/trim this size roast for you upon request) cut into 1" chunks
  • ¼ cup gluten-free all-purpose unbleached flour can also use regular unbleached flour
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 3 tablespoon 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 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Whisk the flour, garlic powder, ½ teaspoon 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 tablespoon 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 ½ hours
  • Remove the lid, stir in olives and cook uncovered for 30 minutes more.

Nutrition

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