Quick Mediterranean Beef Stew

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:

  1. Pat beef cubes dry thoroughly with paper towels
  2. Season evenly with 1 teaspoon salt
  3. Heat oil in Dutch oven over high heat until just smoking
  4. Add beef and cook for 6-8 minutes, stirring occasionally, until no longer pink
  5. Transfer beef to a plate, reserving any juices

Creating the Base:

  1. In the same pot, add onion, carrots, tomato paste, and herbes de Provence
  2. Cook over medium heat for 6-8 minutes, stirring occasionally
  3. Watch for vegetables to soften and tomato paste to darken
  4. Add flour and cook for 1 minute, stirring constantly

Finishing the Stew:

  1. Pour in wine, scraping up browned bits from pot bottom
  2. Add beef broth and orange zest strips
  3. Return beef and accumulated juices to pot
  4. Bring to boil, then reduce heat to low
  5. Cover and simmer for 10 minutes until beef and vegetables are tender
  6. Remove orange zest before serving
  7. 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