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Greek-Inspired Beef and Lentil Stew with Olives and Oregano
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 cup dried brown lentils, rinsed
  • 1/2 cup kalamata olives, pitted and halved
  • 2 teaspoons dried oregano
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/4 cup crumbled feta cheese, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
  • Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the vegetables start to soften.
  • Stir in the dried oregano, diced tomatoes, and beef broth. Bring the mixture to a boil.
  • Add the rinsed lentils and reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally.
  • Stir in the kalamata olives and cook uncovered for 5 more minutes until the lentils are tender. Season with salt and black pepper.
  • Ladle the stew into bowls and top each serving with crumbled feta cheese.

Notes

Make this stew a day ahead if possible so the oregano and olive flavors have time to deepen. If the stew thickens too much on reheating, add a splash of broth to loosen it. Skip the feta if you need a dairy-free version and add an extra pinch of oregano instead.
Course: Soup
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Knife, Cutting board