Description
This Crockpot Mediterranean Beef Stew is a hearty and flavorful slow-cooked dish featuring tender beef chuck, a medley of vegetables, and a rich tomato-based broth infused with classic Mediterranean herbs and spices. Perfect for a comforting family dinner, this stew is easy to prepare and delivers deep, savory flavors after hours of gentle cooking.
Ingredients
Beef and Meat
- 2 lb beef chuck roast, cut into 1½-inch cubes
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
Tomato Base and Liquids
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2½ cups beef broth
Herbs and Spices
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
Finishing Ingredients
- ½ cup pitted Kalamata olives
- 1 tbsp red wine vinegar
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prepare and Season Beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season them evenly with salt and black pepper to enhance flavor.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, cooking each side for 2 to 3 minutes until a deep golden crust forms. Transfer the browned beef to the slow cooker to lock in flavor.
- Add Vegetables and Aromatics: Place the chopped onion, carrots, celery, red bell pepper, and minced garlic into the slow cooker over the beef.
- Combine Tomato Base and Herbs: Stir in diced tomatoes, tomato paste, beef broth, dried oregano, thyme, smoked paprika, cumin, and the bay leaf with the vegetables and beef, mixing to evenly distribute all ingredients.
- Slow Cook the Stew: Cover the slow cooker and cook the stew on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is fork-tender, ensuring the flavors meld perfectly.
- Add Kalamata Olives: About 20 to 30 minutes before cooking finishes, stir in the pitted Kalamata olives to infuse their briny flavor without overcooking them.
- Final Touches: Once done, remove and discard the bay leaf. Stir in red wine vinegar to brighten the stew’s flavor profile. Taste and adjust seasoning with additional salt or pepper if necessary.
- Serve: Garnish with freshly chopped parsley and offer lemon wedges on the side. Serve the stew hot with crusty bread, couscous, or rice for a satisfying meal.
Notes
- Browning the beef beforehand adds depth and richness to the stew but can be skipped to save time.
- Beef chuck is ideal for this recipe as it becomes tender and flavorful with slow cooking.
- For added vegetables like zucchini or eggplant, stir them in during the last 1–2 hours of cooking.
- If a thicker stew is desired, leave the slow cooker lid slightly ajar during the final 20–30 minutes or mix in a cornstarch slurry to thicken.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for convenient future meals.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course, Dinner, Beef Recipes, Slow Cooker, Comfort Food
- Method: Slow Cooking
- Cuisine: Mediterranean, Greek-Inspired
