Greek beef and onion stew


Beef and onion stew is the kind of comforting dish to have when the temperatures go down.


3 T olive oil
2 lb beef (chuck or top round, cut into equal size cubes)
3 c onion (thinly sliced)
2 clv garlic (finely chopped)
2 c broth (home prepared beef broth or beef stock)
1⁄4 c vinegar (red wine vinegar)
1⁄2 t salt
1 pn pepper
1⁄4 t cinnamon
1 lf bay leaf


  1. Heat oil in a casserole pan and brown beef on all sides over medium-high heat. Remove meat when browned and set aside.
  2. Add sliced onion and chopped garlic to the pan and cook for 2-3 minutes, until light brown.
  3. Return meat to the pan. Add tomato sauce, beef broth, vinegar, salt, pepper, cinnamon, and bay leaf. Shake the pan to mix all ingredients well.
  4. Cover and simmer on a low heat for 3-4 hours, or until meat is very tender. Stir frequently to prevent meat from sticking and add a little more water if necessary, although the sauce should become as thick as jam.


Remove bay leaf before serving.

Sprinkle over the stew 1 cup feta cheese, crumbled, before serving for a very savory variation.

Substitute 2 cups tomato sauce with 1 can (6 oz) tomato paste + 1 cup water for speed - richer sauce.

Substitute 2 cups home made beef stock with 1 can (10.5 oz) beef broth for speed.

Serve with roast potatoes or mashed potatoes, a perfect accompaniment to the sauce.

Add sliced carrot and potatoes, peeled and cut into cubes, to turn this Greek stew into a one pot meal.

6 servings
Preparation time
Cooking time
Total time
4 hours, 30 minutes