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Mediterranean Beef Stew

By: John Goins from
Mediterranean Beef Stew
Mediterranean Beef Stew

"People may think that beef stew is hard to pull off given the fact that you need hours to tenderize the meat. However this recipe offers a shortcut to have a flavorful and awesome beef stew in no time. A key ingredient in this version is honey. Honey is a meat tenderizer. It contains protease that breaks down protein muscles in meat and makes it tender in to time. You can also add some star anise pods to elevate the flavor profile. Beef and red wine are a perfect match, but you need to select the best red wines to pair with these recipes."


Preparation Time10 min

Cooking Time47 min

Cooking MethodCasserole


  • 1 pound beef chuck
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 ounces onion
  • 1 pound canned tomatoes
  • 3 cups Beef stock
  • Rosemary sprigs
  • 5 ounces zucchini
  • 2 ounces red pepper
  • 3 ounces carrots


  1. Cut the beef into bite-sized pieces.

  2. Add oil to a hot pan and sear the beef until browned. Remove and set aside

  3. Saute minced onion until translucent.

  4. Add the diced carrots and potatoes.

  5. Mix in canned tomatoes, stir and simmer for 2 minutes

  6. Add the beef stock, honey, seared beef, cloves, and rosemary sprigs.

  7. Bring to a boil and reduce to simmer for 35 minutes.

  8. Add the chop red pepper and diced zucchini and continue to simmer for 10 minutes.

  9. Season with salt and pepper, garnish with chopped parsley and serve.

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