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A bowl of beef stew with carrots, potatoes, pearl onions, and herbs, garnished with two lemon wedges. A black spoon rests in the bowl, which sits on a beige napkin atop a white surface.
Penny Kovacs

Greek Beef Soup

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This hearty, aromatic, cozy Greek Beef Soup with potatoes and vegetables is sure to be a family favorite!
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Prep Time25 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 55 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Beef chuck roast cut in 2" cubes, I like Grass Roots Coop
  • 1/4 cup Extra virgin olive oil or Olivelle brown butter olive oil
  • 2 ribs Celery sliced
  • 3 whole Carrots sliced
  • 14 oz Pearl onions frozen
  • 3 medium Yukon gold potatoes peeled and cubed
  • 14.5 oz Fire roasted diced tomatoes canned, I like Muir Glenn
  • 32 oz Beef bone broth or beef broth, I like Kettle and Fire
  • 1/4 cup Red wine vinegar or Olivelle sun-dried tomato balsamic
  • 1 tsp Thyme dried
  • 1 tsp Garlic powder
  • 1 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1 pinch Ground cloves
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 whole Lemon sliced for garnish, optional

Method
 

  1. Pat the beef dry with paper towels and toss in a bowl with the salt and pepper.
  2. In a large pot, heat the olive oil.
  3. Brown the beef pieces on all sides.
  4. Add the carrots, celery, onions, and diced tomatoes.
  5. Pour beef broth over and add the red wine vinegar.
  6. Add all of the spices.
  7. Simmer for 1.5 hours, covered.
  8. Add the potatoes and simmer for one hour longer.
  9. Garnish with lemon slices before serving.
  10. Enjoy!

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