Description
This Crockpot Mediterranean Beef Stew features tender beef chuck simmered in a savory tomato-based broth with hearty vegetables, garlic, and fragrant Mediterranean herbs. Slow-cooked to perfection, this stew is rich, comforting, and perfect for busy days when you want a wholesome, flavorful dinner with minimal effort.
Ingredients
Beef and Seasoning
- 2 lb beef chuck roast, cut into 1½-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Vegetables
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- ½ cup pitted Kalamata olives
Liquids and Tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2½ cups beef broth
- 1 tbsp red wine vinegar
Herbs and Spices
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 bay leaf
Garnish and Serving
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prepare and season beef: Pat the beef cubes dry with paper towels and season them evenly with salt and black pepper to enhance flavor before cooking.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 2–3 minutes per side until a deep caramelized crust forms. This step adds flavor depth. Transfer browned beef to the slow cooker.
- Add vegetables and aromatics: Place chopped onion, sliced carrots, celery, chopped red bell pepper, and minced garlic into the slow cooker with the beef.
- Add tomatoes and seasonings: Stir in diced tomatoes, tomato paste, beef broth, dried oregano, thyme, smoked paprika, ground cumin, and bay leaf, ensuring everything is well combined.
- Slow cook the stew: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and flavors meld beautifully.
- Add olives: Stir in pitted Kalamata olives during the last 20–30 minutes of cooking to maintain their texture and impart briny flavor.
- Finish stew: Remove the bay leaf. Stir in red wine vinegar to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and serve: Sprinkle fresh chopped parsley on top and serve the stew hot with lemon wedges. Enjoy with crusty bread, couscous, or rice for a complete meal.
Notes
- Browning the beef first adds extra depth of flavor but can be skipped if short on time for a quicker prep.
- Beef chuck is ideal for slow cooking as it becomes tender and flavorful during the long simmer.
- Optional: Add zucchini or eggplant during the last 1–2 hours for extra vegetables and variety.
- To thicken the stew, cook with the lid slightly ajar during the last 20–30 minutes or stir in a cornstarch slurry for desired consistency.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months for 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
