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Mediterranean Beef Stew and Mash Feast - recipefeast staff
recipefeasts staff

How to Make Mediterranean Beef Stew and Mash Feast

A rich Mediterranean beef stew with sweet potatoes and red wine, slow-cooked to tender perfection. Easy, hearty, and packed with flavour.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Servings: 5 people
Course: Main Course
Cuisine: Mediterranean
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

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  • Ingredients
  • 700 g stewing beef chuck or braising steak, cubed
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 medium sweet potatoes peeled and cubed
  • 2 carrots sliced
  • 1 can 400g chopped tomatoes
  • 2 tbsp tomato paste
  • 250 ml red wine dry
  • 500 ml beef stock
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt & black pepper to taste

Equipment

  • 1 Large Dutch oven or heavy-based pot
  • 1 Sharp chef's knife

  • 1 Wooden spoon
  • 1 Measuring jug

Method
 

Step-by-Step Instructions
    Step 1: Brown the Beef
    1. Heat olive oil in a large pot over medium-high heat. Season the beef generously and sear in batches until browned on all sides. Remove and set aside.
    Step 2: Build the Base
    1. In the same pot, sauté onions for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
    Step 3: Deglaze with Wine
    1. Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 3–5 minutes to reduce slightly.
    Step 4: Add Core Ingredients
    1. Return the beef to the pot. Add tomatoes, tomato paste, stock, paprika, oregano, rosemary, and bay leaves.
    Step 5: Slow Cook
    1. Bring to a gentle simmer, cover, and cook on low heat for 1.5 hours.
    Step 6: Add Vegetables
    1. Stir in sweet potatoes and carrots. Cook uncovered for another 30–45 minutes until vegetables are tender and the sauce thickens.
    Step 7: Final Seasoning
    1. Taste and adjust salt and pepper. Remove herbs before serving.

    Notes

    Kitchen Tips & Variations

    • Wine matters: Use a wine you’d drink—cheap wine can make the stew bitter.
    • Thicker stew: Mash a few sweet potato chunks into the sauce.
    • Extra richness: Add a knob of butter at the end.
    • Slow cooker option: Cook on low for 7–8 hours.
    • Spicy twist: Add a pinch of chilli flakes.
    • Herb upgrade: Finish with fresh parsley or basil.

    Storage + Freezing

    • Fridge: Store in an airtight container for up to 3 days
    • Freezer: Freeze for up to 3 months
    • Reheating: Warm gently on the hob or microwave, adding a splash of water or stock if needed
    💡 Tip: Flavours deepen overnight—this stew tastes even better the next day.

    FAQ

    Can I make this without wine?

    Yes—replace wine with extra beef stock plus 1 tbsp balsamic vinegar for depth.

    What cut of beef works best?

    Chuck, braising steak, or shin are ideal for slow cooking.

    Can I use regular potatoes instead of sweet potatoes?

    Absolutely—though sweet potatoes add a unique flavour contrast.

    How do I know when the beef is done?

    It should be fork-tender and easy to pull apart.

    Can I make this in a pressure cooker?

    Yes—cook on high pressure for 35 minutes, then add vegetables and cook again for 10 minutes.

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