Mediterranean Diet Spicy Beef Stew

Dive into the comforting flavors of the Mediterranean with this Spicy Beef Stew, a hearty yet wholesome dish that’s perfect for cool evenings. Crafted with lean beef, fresh vegetables like zucchini and bell peppers, and a medley of warm spices including paprika, cumin, and a hint of cinnamon, this stew satisfies with every spoonful. A touch of red pepper flakes brings just the right kick, while briny Kalamata olives add depth and authenticity. Slowly simmered to perfection, this Mediterranean diet-friendly recipe is not only nutritious but also packed with bold, zesty flavors. Serve it with whole-grain bread or a crisp green salad for a meal that's as nourishing as it is unforgettable. Perfect for weeknight dinners or leisurely weekend cooking, this one-pot wonder delivers robust taste and simple elegance in one bowl.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1.5 pounds Lean beef stew meat (cut into 1-inch cubes)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 3 medium Carrots (sliced into 1/2-inch rounds)
• 1 large Red bell pepper (diced)
• 14.5 ounces Crushed tomatoes (canned)
• 3 cups Beef or vegetable broth (low-sodium)
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.25 teaspoon Ground cinnamon
• 0.5 teaspoon Red pepper flakes
• 2 medium Zucchini (cut into half-moons)
• 0.5 cup Kalamata olives (pitted and sliced)
• 0.25 cup Fresh parsley (chopped)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the beef cubes with salt and black pepper. Add the beef to the pot in batches, searing it on all sides until browned. Remove the beef from the pot and set aside.

Step 3

Reduce the heat to medium and add the chopped onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic, carrots, and red bell pepper. Cook for another 3 minutes.

Step 5

Add the crushed tomatoes, beef or vegetable broth, paprika, cumin, cinnamon, and red pepper flakes to the pot. Stir well to combine.

Step 6

Return the seared beef to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 60 minutes, stirring occasionally.

Step 7

After 60 minutes, add the zucchini to the stew. Cover and simmer for an additional 20 minutes, or until the beef is tender and the vegetables are cooked through.

Step 8

Stir in the Kalamata olives and cook for 5 more minutes to heat through.

Step 9

Taste and adjust seasoning if necessary. Sprinkle the chopped parsley over the stew before serving.

Step 10

Serve hot, optionally with a side of crusty whole-grain bread or a simple green salad.

Nutrition Facts

Serving size	(2813.3g)

Amount per serving	% Daily Value*
Calories	2153.5

Total Fat 104.8g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat g
Cholesterol 510.3mg	0%
Sodium 4765.0mg	0%
Total Carbohydrate 86.7g	0%
Dietary Fiber 26.6g	0%
Total Sugars 43.7g
Protein 207.2g	0%

Vitamin D 0IU	0%
Calcium 563.3mg	0%
Iron 31.8mg	0%
Potassium 5866.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 39.1%

Carbs: 16.4%