30-Min Beef Stew with Tomato & Wine
Tender beef braised in red wine and tomato until it falls apart. Skip the 2-hour simmer—use ground beef instead of chuck, and this Greek-inspired stew hits the table in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.25 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes (canned)
- 1.5 cups beef broth
- ½ cup dry red wine
- 2 tbsp tomato paste
- 1 whole bay leaf
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add ground beef and cook, breaking up with a spoon, until no pink remains, 5–6 minutes.
- 3
Stir in diced onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 4
Stir in tomato paste, crushed tomatoes, beef broth, red wine, and bay leaf. Bring to a simmer.
- 5
Simmer gently, uncovered, for 12–15 minutes until the sauce thickens and flavors meld. Taste and adjust salt and pepper.
- 6
Remove bay leaf and serve hot in bowls with crusty bread or over rice.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring cups and spoons
- cutting board and knife
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