💡 At a Glance
- •The Dish: A hearty, family-friendly stew packed with tender potatoes, fresh veggies, and crispy seared gyro meat.
- •How It’s Made: The veggies and potatoes simmer to perfection in the Thermomix® while you crisp up the meat in a skillet.
- •Meal Prep & Leftovers: This cozy meal is great for making ahead and tastes even better reheated the next day!
You know those nights when you’re craving something super savory and deeply satisfying, but you also want a cozy, comforting dinner the whole family will love? This Gyro Stew is exactly what you need.
With a little help from your Thermomix®, you can whip up a rich, satisfying, down-home meal in no time flat—and it’s a guaranteed crowd-pleaser.
It brings perfectly seasoned meat, tender potatoes, and delicious veggies together in one ultimate all-in-one dinner, so you don’t have to spend hours slaving over the stove.
Why you’re going to love this recipe:
- Super hearty, comforting, and seriously filling
- Crazy easy to make in your Thermomix®
- The ultimate comfort food for chilly fall and winter days
- Packed with savory, seasoned meat and tender veggies
- A fuss-free, crowd-pleasing weeknight dinner for the whole family
- A fantastic way to use up potatoes and extra veggies
- Even better reheated for quick leftovers the next day
- Totally beginner-friendly and foolproof
Pro Tips for the Best Stew
Make sure to dice your potatoes into small, uniform cubes. This guarantees they’ll cook through and get perfectly fork-tender in the Thermomix® within the recipe time.
Since potato varieties can vary, give them a quick poke with a fork near the end of the cooking time. If they’re not quite as soft as you’d like, simply add a few extra minutes!
Sear the gyros meat in a hot skillet over high heat—no extra oil needed! The meat releases plenty of its own fat, and getting those nice browned, crisp edges adds tons of rich flavor to the finished stew.
Once you add the diced tomatoes, water, and seasonings, give everything a good stir with your spatula inside the mixing bowl so it’s well combined and nothing sticks to the bottom.
Make-Ahead & Storage Tips
Yes, stews like this one are actually wonderful to make ahead of time—in fact, they often taste even better the next day after all those delicious flavors have had time to meld together!
Simply let any leftovers cool down completely, cover tightly, and store them in the fridge for a day or two.
To reheat, just pop the stew into a pot on the stove over medium heat, or warm up individual portions in the microwave. Easy peasy!
Easy Swaps & Recipe Variations
Switch up the protein: If you’re not a big fan of pork, feel free to use pre-seasoned chicken or turkey gyros instead!
Adjust the spice level: Cooking for little kids? Just leave out the chili. On the other hand, if you love a spicy kick, feel free to throw in a bit extra chili powder or a pinch of red pepper flakes.
Load up on veggies: Have leftover veggies hanging out in your fridge? Sliced fresh mushrooms make a fabulous addition to this pot.
Ingredients You’ll Need for Gyro Stew
- 500 g (approx. 1.1 lbs) pre-seasoned gyro meat
- 2 yellow onions
- 2 garlic cloves
- 20 g cooking oil (about 1.5 tbsp)
- 40 g tomato paste (about 2 tbsp)
- 2 bell peppers (red and yellow)
- 1 zucchini
- 500 g potatoes (peeled and diced small)
- 1 can (14 oz / 400 g) diced tomatoes
- 500 g water (approx. 2 cups)
- 2 tsp vegetable bouillon powder
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried marjoram
- ½ tsp thyme
- 1 pinch chili powder
- Salt & pepper to taste
- 100 g crème fraîche
How to Make Gyros Stew
Instructions:
First, peel the onions and garlic, then cut the onions in half. Wash and seed the bell peppers, then slice them into bite-sized strips. Wash the zucchini, quarter it lengthwise, and slice it up. Peel the potatoes and chop them into small, uniform cubes.
Add the onions and garlic to the mixing bowl and chop 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
Next, add the oil and tomato paste and sauté 3 min / 120°C (250°F) / speed 1.
Now, add the bell peppers, zucchini, potatoes, diced tomatoes, water, vegetable broth base, and all spices to the mixing bowl. Give everything a good stir with the spatula so it mixes evenly.
Secure the lid and cook the stew 35 min / 100°C (212°F) / reverse mode / speed 0.5. Pro tip: Give the potato cubes a quick fork test near the end of the cooking time to make sure they’re fork-tender, as cook times can vary depending on the type of potato you use.
While the stew finishes simmering during the last 10 minutes, sear the gyros meat in a hot skillet without adding any extra oil until it’s nicely browned and crispy.
Once the cooking time is up, transfer the stew from your Thermomix® into a large pot. Otherwise, the mixing bowl will be a bit too full to stir in the meat properly.
Fold in the browned gyro meat and crème fraîche, then give it a quick taste and add a little extra salt and pepper if needed.
Enjoy!
Alright, now I hope you have so much fun whipping this up!
Looking for more tasty ideas? Check out these related recipes: Gyro Soup and Gyro in Metaxa Sauce
Best,
Christoph
Gyro Stew
Click stars to rate now
Zutaten
- 500 g pre-seasoned gyro meat
- 2 onions
- 2 garlic cloves
- 20 g oil
- 40 g tomato paste
- 2 bell peppers red and yellow
- 1 zucchini
- 500 g potatoes peeled and finely diced
- 1 Dose diced tomatoes 400 g
- 500 g water
- 2 tsp vegetable broth paste/powder
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried marjoram
- ½ tsp dried thyme
- 1 pinch chili powder
- salt & black pepper to taste
- 100 g crème fraîche
Zubereitung
- 2 onions, 2 garlic cloves, 2 bell peppers, 1 zucchini, 500 g potatoesPeel the onions and garlic. Cut the onions in half. Wash and seed the bell peppers, then slice into bite-sized strips. Wash the zucchini, quarter lengthwise, and slice. Peel the potatoes and cut into small, uniform cubes.
- 2 onions, 2 garlic clovesAdd the onions and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
- 20 g oil, 40 g tomato pasteAdd the oil and tomato paste, then sauté for 3 min / 120 °C / speed 1.
- 2 bell peppers, 1 zucchini, 500 g potatoes, 1 Dose diced tomatoes, 500 g water, 2 tsp vegetable broth paste/powder, 1 tsp dried oregano, 1 tsp paprika, ½ tsp dried marjoram, ½ tsp dried thyme, 1 pinch chili powder, salt & black pepperNext, add the bell peppers, zucchini, potatoes, diced tomatoes, water, vegetable broth, and all spices to the mixing bowl. Give everything a good stir with the spatula so it’s evenly mixed.
- Secure the lid and cook for 35 min / 100 °C / reverse mode / speed 0.5.
- 500 g pre-seasoned gyro meatWhile the stew simmers for the final 10 minutes, heat a skillet over high heat (no extra oil needed!) and sear the gyro meat until deliciously browned and crispy.
- 500 g pre-seasoned gyro meat, 100 g crème fraîcheOnce the timer goes off, transfer the stew into a large Dutch oven or stockpot (the mixing bowl will be too full to stir comfortably once the meat is added). Gentle fold in the seared gyro meat and crème fraîche. Give it a quick taste test, adjust seasonings if desired, and enjoy!
Gyro Stew
Click stars to rate now
Zutaten
- 500 g pre-seasoned gyro meat
- 2 onions
- 2 garlic cloves
- 20 g oil
- 40 g tomato paste
- 2 bell peppers red and yellow
- 1 zucchini
- 500 g potatoes peeled and finely diced
- 1 Dose diced tomatoes 400 g
- 500 g water
- 2 tsp vegetable broth paste/powder
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried marjoram
- ½ tsp dried thyme
- 1 pinch chili powder
- salt & black pepper to taste
- 100 g crème fraîche
Zubereitung
- 2 onions, 2 garlic cloves, 2 bell peppers, 1 zucchini, 500 g potatoesPeel the onions and garlic. Cut the onions in half. Wash and seed the bell peppers, then slice into bite-sized strips. Wash the zucchini, quarter lengthwise, and slice. Peel the potatoes and cut into small, uniform cubes.
- 2 onions, 2 garlic clovesAdd the onions and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
- 20 g oil, 40 g tomato pasteAdd the oil and tomato paste, then sauté for 3 min / 120 °C / speed 1.
- 2 bell peppers, 1 zucchini, 500 g potatoes, 1 Dose diced tomatoes, 500 g water, 2 tsp vegetable broth paste/powder, 1 tsp dried oregano, 1 tsp paprika, ½ tsp dried marjoram, ½ tsp dried thyme, 1 pinch chili powder, salt & black pepperNext, add the bell peppers, zucchini, potatoes, diced tomatoes, water, vegetable broth, and all spices to the mixing bowl. Give everything a good stir with the spatula so it's evenly mixed.
- Secure the lid and cook for 35 min / 100 °C / reverse mode / speed 0.5.
- 500 g pre-seasoned gyro meatWhile the stew simmers for the final 10 minutes, heat a skillet over high heat (no extra oil needed!) and sear the gyro meat until deliciously browned and crispy.
- 500 g pre-seasoned gyro meat, 100 g crème fraîcheOnce the timer goes off, transfer the stew into a large Dutch oven or stockpot (the mixing bowl will be too full to stir comfortably once the meat is added). Gentle fold in the seared gyro meat and crème fraîche. Give it a quick taste test, adjust seasonings if desired, and enjoy!
