Cretan Beef and Bean Stew from nikolaos.galerakis@gmail.com

Cut the beef into 2-inch chunks, trimming any excess fat. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat and brown the beef in batches, about 3–4 minutes per side, until deeply coloured on all sides. Transfer to a plate and set aside — the meat should be richly golden, not grey.

Add another tablespoon of olive oil to the same pot and reduce the heat to medium. Add the chopped onions and cook, stirring occasionally, for 5–7 minutes until softened and starting to colour at the edges. Add the minced garlic and stir for 30 seconds until fragrant.

Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 3–4 minutes, until the sharp smell of alcohol fades and the liquid smells deeper and meatier.

Add the tomato sauce, broth or water, bay leaf, and dried oregano. Stir to combine, then return the beef and any resting juices to the pot. Bring to a simmer, then reduce the heat to low, partially cover, and cook for 60 minutes, stirring occasionally, until the beef is tender but not yet falling apart.

Add the drained beans and stir to combine. Continue simmering uncovered for 20–25 minutes until the beef is very tender and the sauce has thickened slightly. Taste and adjust salt and black pepper as needed.

Stir in the cooked kale, beet greens, and broccoli. Simmer for 3–4 minutes until the greens are heated through and the broccoli is hot — they should stay bright and hold a little texture, not go limp.

Ladle into bowls and finish each with a small drizzle of good olive oil. Serve hot with crusty bread. If making ahead, cool completely and refrigerate — reheat gently over low heat the next day.

Cretan Beef and Bean Stew

Nutrition Facts

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