Transform your weeknight dinner with this vibrant Mediterranean beef stew that brings together the bold flavors of wine, herbs, and citrus. This quick-cooking version of the classic maintains all the rich flavors of a long-simmered stew but comes together in just 30 minutes, making it perfect for busy families who don’t want to compromise on taste.
Ingredients
For the Stew:
- Sirloin steak tips: 1½ pounds (680g), trimmed and cut into ¾-inch cubes
- Table salt: 1 teaspoon (6g)
- Extra-virgin olive oil: 2 tablespoons (30ml)
- Onion: 1 large, coarsely chopped (about 200g)
- Carrots: 2 medium, peeled and coarsely chopped (about 200g)
- Tomato paste: ¼ cup (60g)
- All-purpose flour: 2 tablespoons (16g)
- Dry red wine: 1 cup (240ml)
- Beef broth: 2 cups (480ml)
- Orange zest: 2 strips
- Herbes de Provence: 1 tablespoon (3g)
For Garnish:
- Kalamata olives: ¼ cup (45g), chopped
Instructions
Preparing the Beef:
- Pat beef cubes dry thoroughly with paper towels
- Season evenly with 1 teaspoon salt
- Heat oil in Dutch oven over high heat until just smoking
- Add beef and cook for 6-8 minutes, stirring occasionally, until no longer pink
- Transfer beef to a plate, reserving any juices
Creating the Base:
- In the same pot, add onion, carrots, tomato paste, and herbes de Provence
- Cook over medium heat for 6-8 minutes, stirring occasionally
- Watch for vegetables to soften and tomato paste to darken
- Add flour and cook for 1 minute, stirring constantly
Finishing the Stew:
- Pour in wine, scraping up browned bits from pot bottom
- Add beef broth and orange zest strips
- Return beef and accumulated juices to pot
- Bring to boil, then reduce heat to low
- Cover and simmer for 10 minutes until beef and vegetables are tender
- Remove orange zest before serving
- Garnish with chopped kalamata olives
Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Nutritional Information (per serving)
- Calories: 385
- Protein: 35g
- Fat: 19g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 780mg
- Iron: 4mg
Pro Tips and Tricks
- Choose well-marbled sirloin tips for the most flavor
- Don’t skip patting the beef dry – it ensures better browning
- Use a good quality red wine you’d enjoy drinking
- Cut vegetables in uniform sizes for even cooking
- Let the tomato paste cook until it darkens to develop deeper flavor
- Use wide strips of orange zest for easy removal
Variations and Substitutions
- Replace sirloin tips with chuck roast (will require longer cooking time)
- Substitute red wine with additional beef broth
- Add mushrooms or bell peppers for extra vegetables
- Use fresh herbs instead of dried (triple the amount)
- Add baby potatoes or serve over polenta
- Try different olive varieties for garnish
Common FAQs
Can I make this in a slow cooker?
While possible, this recipe is specifically designed for quick cooking. For slow cooker, adjust liquid amounts and cooking time significantly.
What wine works best?
A medium-bodied red wine like Côtes du Rhône or Chianti works perfectly. Avoid anything too sweet or heavily oaked.
Can I prepare this ahead of time?
Yes, it actually improves overnight. Reheat gently and add fresh garnishes when serving.
Is there a way to make it thicker?
Add an extra tablespoon of flour during cooking, or simmer uncovered for a few extra minutes at the end.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat gently on stovetop or microwave
- Add fresh herbs or garnishes just before serving
- Can be frozen for up to 3 months
- If freezing, slightly undercook the vegetables
- Let cool completely before storing
- Add a splash of broth when reheating if needed