Greek Beef Stew with a Modern Twist

1. 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
2. 2 tbsp olive oil
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 1 large carrot, sliced
6. 2 medium potatoes, peeled and diced
7. 1 cup diced tomatoes (canned or fresh)
8. 1 cup beef broth (or stock)
9. 1/2 cup red wine (optional but adds depth)
10. 1 tbsp tomato paste
11. 1 tsp dried oregano
12. 1 tsp dried thyme
13. 1/2 tsp ground cinnamon (the twist – adds warmth and complexity)
14. 1/2 tsp smoked paprika (for a modern, smoky note)
15. 1/2 tsp cumin (a subtle hint of spice)
16. Salt and pepper, to taste
17. For the Modern Twist:
18. 1/4 cup Kalamata olives, pitted and chopped
19. 1/4 cup feta cheese, crumbled
20. 1 tbsp fresh mint, chopped
21. Juice of 1 lemon (brightens the flavors)

Instructions:

1. Sear the Beef:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
• Season the beef stew meat with salt and pepper, then add it to the pot in batches, searing the beef on all sides until browned (about 5-6 minutes per batch). Remove the beef from the pot and set aside.

• In the same pot, add the chopped onion, garlic, and carrot. Cook, stirring occasionally, until softened (about 5 minutes).
• Stir in the tomato paste, oregano, thyme, cinnamon, smoked paprika, and cumin, allowing the spices to bloom for 1-2 minutes.

• Return the seared beef to the pot along with the diced tomatoes, beef broth, and red wine (if using). Stir to combine.
• Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5-2 hours, or until the beef is tender and the flavors meld together.

• Add the diced potatoes to the stew during the last 30 minutes of cooking. Continue simmering until the potatoes are tender.

• Stir in the Kalamata olives, feta cheese, and fresh mint just before serving.
• Squeeze the lemon juice over the stew for a fresh burst of acidity that lifts the dish.

• Ladle the stew into bowls and garnish with additional fresh mint, a sprinkle of feta cheese, or extra olives if desired.
• Serve with crusty bread to soak up the rich, flavorful broth.

• The Kalamata olives and feta cheese bring a salty, briny contrast that complements the richness of the beef and spices.
• Mint adds a fresh, aromatic note, balancing the heaviness of the dish.
• Lemon juice brightens the flavors, giving it that zesty Mediterranean flair.
• The smoked paprika and cinnamon infuse the stew with a modern smoky warmth that adds depth to the traditional Greek flavors.