Hearty Greek-Style Beef and Potato Stew
A quick and comforting one-pot stew with ground meat and tender potatoes, perfect for a cozy dinner.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings6
This is the kind of stew that feels like a warm hug on a busy weeknight. The ground meat simmers with tomatoes and spices until the sauce is rich and thick, while the potatoes soak up all the flavor.
Serve it over rice, with crusty bread, or even cauliflower rice for a lighter option. A side of mint yogurt sauce and a fresh salad turn it into a complete, satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Season with a pinch of salt.
- Add the grated garlic and stir for about 30 seconds until fragrant.
- Add the ground meat, salt, black pepper, crushed red pepper flakes, and oregano. Cook, breaking up the meat with a spoon, until browned all over.
- Pour in the pureed tomatoes and sprinkle the paprika. Stir well, then reduce the heat to medium-low and let it simmer for about 20 minutes, until the sauce thickens.
- Add the cubed potatoes, 4 cups of water, and the optional jalapenos. Season with 1 teaspoon of salt. Bring to a boil, then lower the heat to medium and cook for about 15 minutes, until the potatoes are fork-tender.
- Stir in the frozen green peas and cook for 2-3 minutes until heated through.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot with rice, bread, or cauliflower rice, and a dollop of mint yogurt sauce if desired.
💡 Tips
- For extra depth, brown the meat in batches to avoid steaming.
- If you prefer a thicker stew, mash a few potato cubes against the side of the pot before adding the peas.
- Leftovers taste even better the next day; store in the fridge for up to 3 days.
Inspired by a recipe from Dimitras Dishes