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.

    6 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 (1)


    Great flavor, but the artichokes (which I doubled) got so mushy; they had absolutely no texture or flavor. The olives managed to hold their texture, but they also lost their flavor. Next time, I'll add more herbs, and I won't add the artichokes and olives till the last hour.  -  09 Jul 2017  (Review from Allrecipes US | Canada)

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