Slow cooker Mediterranean beef stew

    7 hours 28 min

    Diced beef is slow cooked in beef stock and tomato passata with artichokes, Kalamata olives and herbs.

    7 people made this

    Serves: 6 

    • 1 tablespoon grapeseed oil
    • 900g diced beef
    • 400g artichokes in water, drained and halved
    • 1 onion, diced
    • 4 cloves garlic, chopped or more to taste
    • 1L beef stock
    • 400g tomato passata
    • 1 (400g) tin chopped tomatoes
    • 75g pitted and roughly chopped Kalamata olives (optional)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground cumin
    • 1 bay leaf

    Prep:20min  ›  Cook:7hr8min  ›  Ready in:7hr28min 

    1. Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
    2. Transfer beef pieces into a slow cooker.Add artichoke hearts, onion and garlic. Pour in beef stock, tomato passata and chopped tomatoes. Stir in olives, oregano, parsley, basil, cumin and bay leaf.
    3. Cook on Low until beef is tender, about 7 hours.

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    Reviews in English (6)


    Good taste, but way too soupy. I cooked pasta to put the stew over, but it was not thick as I had hoped. Should be named 'soup', not 'stew'. Otherwise, tasted very good.  -  09 Oct 2017  (Review from Allrecipes US | Canada)


    Loved. Made as is but did add artichokes and olives an hour before being done. It is very soupy the way it's listed to be made. I ate it as soup. Use much less liquid if you want to use it over pasta. Very good.  -  06 Oct 2017  (Review from Allrecipes US | Canada)


    The recipe, as shown, calls for 32 oz. of beef stock. This makes it much too soupy. I used about 10 oz. and added a small can of tomato paste toward the end to make it more like a sauce. Poured it over small shells pasta. Tastes terrific! Highly recommended.  -  18 Sep 2017  (Review from Allrecipes US | Canada)

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