This Mediterranean Beef Stew hits the spot every time!
Nestle your hands around a warm bowl of slow-cooked beef with green peas and sweet carrots—all simmered in a garlicky, herby tomato base.
I’ve been making this recipe on repeat.
In case you’ve missed it, we just made the best EVER Mother-in-Law’s Lahana Sarmasi and it’s another Mediterranean recipe I know you’ll love. Also, you’ll get to meet my mother-in-law. YAY!
Gluten-free Mediterranean Beef Stew
Stew in general is supposed to be sturdy and wholesome. Anything on the thinner side is a soup. So, to make this beef stew hearty, add a generous tablespoon of an all-purpose gluten-free flour blend to the translucent onions and spices, and then stir-fry until the flour disappears. This step will slowly (but surely) thicken your stew.
Feel free to use regular flour.
What makes this stew Mediterranean are the spices.
Earthy oregano, paprika, and mint are the most reputable spices in all Mediterranean cuisine. They add flavor without the heat and more importantly, are easy to find in your local grocery store.
A Note on Meat
Meat is expensive here in Turkey. I know, it’s the complete opposite back home in the states.
For this reason, it’s very common to add a lot of veggies—in this case, plenty of peas and carrots with just enough meat to add flavor and to satisfy any carnivorous appetite.
I used about half a kilo ( a little more than a pound) of lean beef cubes of meat. Look for meat labeled “stew meat” in your local grocery store or you can ask your butcher for stew meat. Use large chunks of meat or small. Just know that the larger the chunk, the longer it will take to cook.
I do not recommend any other meat substitutions.
More Crave-worthy Recipes
- Labneh Cheesecake Bars (gluten-free)
- Easy Chestnut Recipe
- Addicting Eggplant Meze with Garlic Yogurt
- Pistachio Date Balls with Chocolate
Mediterranean Beef Stew with Peas and Carrots
Nestle your hands around a warm bowl of slow-cooked Mediterranean Beef Stew with green peas and sweet carrots—all simmered in a garlicky, herby tomato base.
Heat a pot over medium-high heat. Once heated, drizzle in the olive oil. Add the beef, then season with salt and pepper (to taste). Stir-fry until the outsides are nice and golden brown. They may not even be fully cooked at this point. Remove the meat from the pot and set aside.
Drizzle more olive oil into the pot (if needed). Add the onions, carrots, and garlic and saute until the onions have softened.
Next, add the flour, cumin, paprika, and oregano, and stir-fry until the flour disappears. After that, add the tomato and red pepper paste—stir-fry for 30 seconds.
When ready, add the meat back into the pot along with the frozen peas, and water (or broth). Stir around and scrape the bottom of the pot to remove any caramelized pieces. Season with more salt and pepper. Set the flame to low, cover the pot with a lid and cook until the meat is fork-tender, about 50-60 minutes.
Ladle hot from the pot and into a bowl. Sprinkle with parsley and enjoy with buttery rice or a slice of artisanal bread.