Greek Beef Stew with Tomato Sauce and Vegetables

A hearty stew, bursting with vegetables and simmered in a tasty tomato sauce. A fine example of Greek home style cooking.

Simply Delicious Greek Cooking: Episode 9: Greek Beef Stew


  • 1½ – 2 pounds lean beef or lamb stew meat
  • 2 tablespoons olive oil, extra virgin
  • 1 large onion, chopped
  • 2 – 4 cloves garlic, minced
  • 1 – 2 bay leaves
  • 1 – 2 teaspoons oregano
  • Pinch of allspice
  • 1 – 8 ounce can tomato sauce
  • 3 cups water or beef broth
  • 1-teaspoon salt
  • ½ teaspoon pepper


  1. Heat olive oil in heavy Dutch oven.
  2. Add beef in batches and brown well on all sides; set aside.
  3. Add onion to pot and sauté until golden.
  4. Drain off any excess fat.
  5. Return beef to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, and water or beef broth. 
  6. Bring to simmer and cook for 1-½ hours until meat is just tender.
  7. Add desired vegetables and cook approximately 30 additional minutes until meat and vegetables are completely tender.
  8. Adjust seasonings.
  9. Serve with sweet French bread and/or roasted potatoes.

Vegetable options:

  • Green Beans: Cut 2 pounds fresh green beans in 3-inch lengths, or use one large (28 ounce) bag of frozen green bean cuts.
  • Peas: Use 2 pounds fresh-shelled peas or one large (32 ounce) bag frozen peas.
  • Okra: Use 1-pound fresh okra or one 16-ounce bag frozen okra.
  • Zucchini: Use 6-8 medium fresh zucchini (approximately 2 pounds) cut into large pieces.
  • Lima Beans: Use 1 pound large fresh-shelled lima beans or one 16-ounce bag frozen large (NOT “baby”) lima beans.
  • Potatoes: Use 2 pounds red or white potatoes cut into large pieces (peeled, if desired).
  • Potatoes and Green Beans: Use 1 pound red or white potatoes cut into large pieces (peeled, if desired) and either 1 pound fresh green beans cut into 3 inch lengths or one 16-ounce bag frozen green bean cuts.