As we settle into the week, I often find myself craving meals that strike a perfect balance. I want something that’s hearty and comforting enough for a cool Cologne evening, but also vibrant, healthy, and packed with flavor to keep my energy up. This incredible one-pot Mediterranean Beef Dinner Recipe with Vegetables is the beautiful answer to that craving.
This is a rustic, sun-kissed meal that will transport you straight to a seaside taverna. Imagine tender, savory chunks of beef simmered to perfection in a rich, aromatic tomato and herb sauce, alongside colorful bell peppers, tender zucchini, and briny Kalamata olives. The whole dish is finished with a generous crumble of salty, creamy feta cheese and a sprinkle of fresh parsley.
It’s an entire, nourishing meal all cooked together in a single pot, which means the flavors have a chance to meld into something truly special. Better yet, the cleanup is an absolute breeze. This is wholesome, flavor-forward comfort food at its most effortless.
A Mediterranean Escape in a Pot
The inspiration for this dish comes from the core philosophy of Mediterranean cooking: using simple, fresh, high-quality ingredients and letting them shine. It’s not about heavy sauces or complicated techniques; it’s about coaxing the maximum flavor from vegetables, herbs, and good quality meat. This one-pot braise embodies that spirit completely. By slowly simmering the beef until it’s tender and then adding the vegetables, we create a dish that is deeply flavorful, texturally interesting, and beautifully balanced. It’s a hearty, healthy feast that feels both timeless and perfect for a modern, busy life.
Why This Will Be Your New Favorite Comfort Food:
- Rich, Layered Flavor: Searing the beef, sautéing the aromatics, and simmering everything together in one pot builds an incredible depth of taste that you can’t get any other way.
- Hearty & Healthy in One: This dish is packed with lean protein and a rainbow of nutritious vegetables, making it a complete and balanced meal you can feel great about.
- Effortless One-Pot Cooking: After the initial prep, this is a mostly hands-off meal. Let your pot do the work while your kitchen fills with the most amazing aroma. Minimal mess, maximum reward.
- Even Better the Next Day: Like all the best stews and braises, the flavors in this dish get even deeper and more delicious overnight, making it perfect for leftovers.
Ingredients & Equipment
For the Mediterranean Beef Dinner:
- Beef: 900g (about 2 lbs) of beef, cut into 1-inch cubes. Sirloin steak or chuck roast both work well.
- All-Purpose Flour: 3 tablespoons, for dredging.
- Salt and Freshly Ground Black Pepper: To taste.
- Olive Oil: 2 tablespoons.
- Yellow Onion: 1 large, chopped.
- Red or Yellow Bell Pepper: 1 large, chopped.
- Garlic: 4 large cloves, minced.
- Red Wine or Balsamic Vinegar: 60 ml (¼ cup), for deglazing.
- Diced Tomatoes: 1 can (400g / 14.5 oz), undrained.
- Beef or Vegetable Broth: 350 ml (1 ½ cups).
- Dried Oregano: 2 teaspoons.
- Bay Leaf: 1.
- Zucchini: 2 medium, cut into thick half-moons.
- Kalamata Olives: 1 cup (about 150g), pitted.
- Feta Cheese: 100g (about ½ cup), crumbled, for topping.
- Fresh Parsley: Chopped, for garnish.
Helpful Equipment:
- A large Dutch oven or a heavy-bottomed pot with a tight-fitting lid.
Time Estimates
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes (mostly simmering)
- Total Time: Approximately 1 hour 35 minutes
Step-by-Step Instructions
Let’s build the beautiful, rustic flavors of the Mediterranean.
Step 1: Prepare and Sear the Beef Pat the beef cubes completely dry with paper towels. In a bowl, combine the flour with a generous amount of salt and pepper. Add the beef cubes and toss until they are lightly coated. Heat the olive oil in your Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until a rich, brown crust forms. Use a slotted spoon to transfer the seared beef to a plate and set aside.
Step 2: Sauté the Vegetables Reduce the heat to medium. Add the chopped onion and bell pepper to the same pot, adding another drizzle of oil if needed. Cook for 5-7 minutes, stirring occasionally, until they have softened. Add the minced garlic and cook for one minute more until fragrant.
Step 3: Deglaze and Build the Sauce Pour the red wine or balsamic vinegar into the pot to deglaze, scraping up any delicious browned bits from the bottom with a wooden spoon. Let it bubble for a minute. Stir in the undrained diced tomatoes, the broth, the dried oregano, and the bay leaf.
Step 4: The First Simmer Return the seared beef and any juices from the plate back into the pot. Stir everything together and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1 hour. The beef should be starting to get tender.
Step 5: Add Final Vegetables and Finish After an hour, remove the lid and stir in the chopped zucchini and the Kalamata olives. Place the lid back on and continue to simmer for another 15-20 minutes, or until the zucchini is tender-crisp and the beef is perfectly tender.
Step 6: Finish and Serve Remove the pot from the heat and discard the bay leaf. Stir in most of the fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed. To serve, ladle the beef and vegetables into bowls and top with a generous crumble of feta cheese and the remaining fresh parsley.
Notes, Tips, & Variations
- Which Beef to Choose?: If using sirloin, the total simmer time will be about 1 hour and 15 minutes. If you opt for a tougher cut like chuck roast, you’ll need to increase the initial simmering time (Step 4) to at least 1.5-2 hours to ensure the beef becomes fall-apart tender.
- A Pinch of Sweetness: If your canned tomatoes are particularly acidic, a small pinch of sugar (about ½ teaspoon) added with the broth can help balance the flavors beautifully.
- Vegetable Swaps: This recipe is very forgiving! Feel free to add a cup of canned chickpeas (rinsed and drained) or some jarred artichoke hearts along with the zucchini. Cubed eggplant would also be a wonderful addition; add it with the onions and peppers.
- Serving Suggestions: This hearty dish is fantastic served over fluffy couscous, orzo pasta, or creamy polenta to soak up all the delicious sauce. It’s also wonderful with a side of warm, crusty bread.
Hearty Mediterranean Beef Dinner Recipe with Vegetables (One Pot!)
Ingredients
- 900 g 2 lbs beef (sirloin or chuck), in 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large bell pepper chopped
- 4 cloves garlic minced
- 60 ml ¼ cup red wine or balsamic vinegar
- 1 can 400g diced tomatoes
- 350 ml 1 ½ cups beef broth
- 2 tsp dried oregano
- 1 bay leaf
- 2 medium zucchini chopped
- 1 cup Kalamata olives pitted
- 100 g ½ cup crumbled feta cheese
- Fresh parsley chopped
Instructions
- Toss beef cubes in flour seasoned with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat. Sear beef in batches until well-browned. Remove from pot and set aside.
- Sauté onion and bell pepper for 5-7 minutes until soft. Add garlic and cook for 1 minute.
- Deglaze the pot with wine or vinegar. Stir in diced tomatoes, broth, oregano, and the bay leaf.
- Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- Stir in the zucchini and olives. Cover and simmer for another 15-20 minutes until beef and zucchini are tender.
- Remove from heat, discard the bay leaf, and stir in most of the fresh parsley.
- Serve hot, topped with crumbled feta and remaining parsley.
Notes
- Adjust simmering time based on the cut of beef used (longer for chuck, shorter for sirloin).
- Serve with couscous, orzo, polenta, or crusty bread.
- Leftovers are excellent and can be refrigerated for up to 3 days.
Frequently Asked Questions (FAQ)
1. What is the best cut of beef for this recipe? It depends on your time! For a quicker version (total simmer time around 1 hour 15 mins), use a more tender cut like sirloin steak . For a true, fall-apart slow-braised experience, use chuck roast and increase the initial simmer time to 1.5-2 hours before adding the zucchini.
2. Can I make this in a slow cooker? Yes, this works beautifully in a slow cooker. Follow steps 1-3 to sear the beef and build the sauce base in a skillet on the stovetop. Then, transfer everything (except the zucchini, olives, and feta) to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the zucchini and olives during the last 30 minutes of cooking. Serve topped with feta and parsley.
3. What should I serve with this Mediterranean beef? This is a hearty, all-in-one meal, but it’s perfect for pairing with something to soak up the delicious sauce. Fluffy couscous is my top choice, as it’s quick and perfectly matches the Mediterranean theme. Orzo pasta, creamy polenta, or a loaf of crusty, rustic bread are also fantastic options.
4. How should I store and reheat the leftovers? Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and become even more delicious overnight! Reheat gently in a pot on the stovetop or in the microwave.
Did This Brighten Your Day?
I hope this recipe brings a little bit of Mediterranean sunshine to your dinner table. It’s a favorite in my home for being both incredibly delicious and wonderfully wholesome. If you try it, I would be so grateful if you left a comment and a star rating below!
For more healthy and flavorful dinner ideas, please join me on Pinterest and Instagram. I love sharing my kitchen adventures with you! Looking for a fast and perfect side? Try this with my Creamy Stroganoff Beef Dinner Recipe.