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Mediterranean beef casserole recipe

Mediterranean beef casserole recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stews and casseroles

An exciting beef casserole inspired by Greek stifado. Ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.

32 people made this

IngredientsServes: 4

  • 300g baby onions
  • 1 tbsp olive oil
  • 500g lean stewing beef, diced
  • 2 garlic cloves, crushed
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 400g tin chopped tomatoes
  • 400ml red wine
  • 1 bay leaf
  • 350g baby new potatoes
  • 400g tin artichoke hearts, drained and halved
  • 200g frozen broad beans, thawed
  • 50g Kalamata olives, stoned and roughly chopped

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Cut the ends from the onions and place in a large bowl. Cover with boiling water and allow to stand for about 2 minutes to loosen the skins.
  2. Meanwhile, heat the olive oil in a large flameproof casserole over a moderate heat. Add the beef and brown evenly, stirring occasionally, for about 8 minutes.
  3. Slip the skins from the onions and add them to the casserole to brown lightly, stirring frequently, for about 5 minutes. Stir in the garlic with the ground spices.
  4. Pour in the tomatoes and red wine and bring to the boil. Add the bay leaf, reduce the heat to low, cover the casserole and simmer gently for 1 hour.
  5. Stir the potatoes into the casserole and continue to simmer for a further 30 minutes, covered, until the meat and potatoes are tender. Add the artichoke hearts, beans and olives and cook for a final 5 minutes to heat through. Season to taste.

Variation

If you are serving this to a family where the younger members may dislike the olives and artichoke hearts, you can easily replace them with 200g button mushrooms added with the potatoes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Real easy I'll be doing it in the slow cooker next time though-05 Jan 2012

Very tasty and easy to cook-13 Feb 2014


Rigatoni Mediterranean Casserole

It’s absolutely frigid outside and I don’t like it one bit.

The only good thing about this kind of weather is I feel like it gives me a pass to indulge in as must cheese and pasta as my heart desires.

Enter this ultra-comforting and unbelievably easy, vegetarian Rigatoni Mediterranean Casserole.

It really doesn’t get much better than this. Let me tell you why you need to make this RIGHT NOW.

It’s easy. If you can boil water and chop vegetables, you can make this Mediterranean pasta bake.

It’s comforting. There’s really nothing like scooping up a serving of gooey, cheesy casserole, is there?

It’s veggie loaded. I’m not saying that cheese is healthy or anything, but I AM saying that vegetables offset cheese. If you eat both cheese AND vegetables, it’s like you ate nothing at all. (Please don’t take nutritional advice from me).

I’m usually kind of turned off when I hear the word “casserole,” because for me it conjures up ideas of cream-of-yuck soups, canned tuna, and mystery meat.

I’m a person who likes to know exactly what is in their food, and I’m guessing that you are, too. There are no “mystery” ingredients in this dish, just plain old pasta, vegetables, seasonings, and cheese.

I even topped mine with a few leaves of fresh basil (grown on my window sill, thank you very much!) which add a lovely freshness to this otherwise rich dish.

I just adore cooking with rigatoni. It makes me really happy when little bites of yum get squished up inside of the pasta. It’s important to enjoy the little things in life, right?

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you once per week. Join me on Facebook and Pinterest.

If you Like this Recipe, Please Pin it and Share it with your Friends!


Preheat oven to 160⁰C/325⁰F/140⁰C/Gas Mark 3.

Heat the oil in a large casserole dish or deep sauté pan over a medium heat.

Add the onions, garlic and carrots and fry until they just begin to colour. Lift out and drain.

Add the beef in two batches and brown evenly. Add the onions, garlic and carrots. Remove the pan from the heat.

Tie the herbs together with a piece of string and add to the pan.

Pour in the beer or ale and stock. Season with the salt and freshly ground black pepper.

Stir well together then cook in the oven for 3 – 3 ½ hours until the beef is very tender.


Method

Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.

Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2–3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.

Add the remaining oil and the onions to the pan and fry over a medium–high heat for 4–5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.

Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.

Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.

Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.

Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.


Turkish Eggplant and Ground Beef Casserole

If you've traveled in the Balkans, Greece, Turkey and the eastern Mediterranean, you're probably familiar with a delicious, layered eggplant and meat casserole called 'moussaka.' Moussaka is a dish served throughout this region in countries that were once part of the Ottoman empire.

The basic ingredients of moussaka include eggplant, tomato, and ground lamb or beef. Each country has its own variations of the recipe.

For example, Greek cooks sometimes add red wine or port to the meat mixture, add potatoes and other vegetables to the mix and top the casserole with bechamel sauce and cheese. In Turkish cuisine, 'musakka' is usually made with beef rather than lamb. One type is topped with bechamel and kashar cheese, while the classic version of 'musakka' is topped with sliced peppers and tomatoes in place of the white sauce.

This recipe for Turkish-style 'musakka' can be made with or without the white sauce and cheese on top. Simply eliminate the bechamel and cover the top of the meat layer with slices of tomato and pepper before you put it in the oven.


Mediterranean Diet Recipes

Incorporate more fish, whole grains, plant-based proteins and olive oil into your routine with these healthy (and flavorful) Mediterranean diet-inspired recipes.

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The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.

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Ingredients

  • 1 tbsp sunflower oil
  • 900g (2lb) chuck steak, cut into 2cm (3⁄4in) cubes
  • 2 large onions, chopped
  • 100g (31⁄2oz) button mushrooms, cut into quarters
  • 1 tbsp Dijon mustard
  • 2 tsp medium curry powder
  • 1 tbsp muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 25g (scant 1oz) plain flour
  • 600ml (1 pint) beef stock or
  • 2 beef stock cubes dissolved in 600ml (1 pint) water
  • Salt and freshly ground black pepper
  • 450g (1lb) Chantenay carrots
  • Freshly chopped parsley, to garnish (optional)

  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 medium zucchini, shredded
  • 1 ½ cups chopped tomatoes, divided
  • 1 cup corn kernels
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 cup shredded sharp Cheddar cheese, divided
  • 2 cups frozen tater or veggie tots
  • Cooking spray
  • Chopped chives for garnish

Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat.

Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.

Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.


Mexican-Spiced Beef & Rice Casserole

This casserole—inspired by a famous Tex-Mex “pie” of chili, cheese and corn chips—starts with a layer of lime rice, followed by spicy, saucy beef and beans. (Placing the rice at the bottom helps it stay moist while baking.) After a sprinkling of sharp cheddar, the casserole is ready for the oven, where all of its rich, satisfying flavors come together. As for our chips, we’re oven-toasting corn tortilla strips separately for perfect crispiness.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic. Cut off and discard the root ends of the scallions thinly slice on an angle, separating the white bottoms and green tops. Drain and rinse the beans. Grate the cheese. Stack the tortillas, then cut into ½-inch-wide strips.

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir in the juice of 2 lime wedges. Fluff the cooked rice with a fork. Season with salt and pepper to taste.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef, garlic and white bottoms of the scallions season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the tomato paste, beans and spice blend season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and fragrant. Add ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. Stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.

Transfer the cooked rice to a baking dish spread into an even layer. Evenly top with the cooked beef and beans, then the cheese. Bake 11 to 13 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Let stand for at least 2 minutes before serving.

While the casserole bakes, place the tortilla strips on a sheet pan. Drizzle with ½ teaspoon of olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 7 to 9 minutes, or until browned and crispy. Remove from the oven.

When cool enough to handle, garnish the baked casserole with the toasted tortilla strips and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic. Cut off and discard the root ends of the scallions thinly slice on an angle, separating the white bottoms and green tops. Drain and rinse the beans. Grate the cheese. Stack the tortillas, then cut into ½-inch-wide strips.

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir in the juice of 2 lime wedges. Fluff the cooked rice with a fork. Season with salt and pepper to taste.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef, garlic and white bottoms of the scallions season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the tomato paste, beans and spice blend season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and fragrant. Add ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. Stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.

Transfer the cooked rice to a baking dish spread into an even layer. Evenly top with the cooked beef and beans, then the cheese. Bake 11 to 13 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Let stand for at least 2 minutes before serving.

While the casserole bakes, place the tortilla strips on a sheet pan. Drizzle with ½ teaspoon of olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 7 to 9 minutes, or until browned and crispy. Remove from the oven.

When cool enough to handle, garnish the baked casserole with the toasted tortilla strips and green tops of the scallions. Enjoy!


Method

Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients.

Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight.

For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic.

Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside.

In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat.

Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni.

Bring to the boil and simmer until the volume of liquid has reduced by around a third.

Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours.

If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top.

Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice.

Recipe Tips

Traditionally, a sticky paste (pâte à luter) is used to seal the casserole: mix 100g/3½oz plain flour and one free-range egg white with just enough water to create a fairly sticky paste. Use this to coat the rim of the casserole, then place the lid on top. This will create a seal that you can leave in place for the duration of the slow cooking. You will have to break the seal once the three hours of cooking is up.