Slow-Cooker Beef Stew with Artichokes: A Mediterranean Weeknight Favorite

Compiled by the editorial desk from a home cook's recipe submission, with reference to ingredient lists and preparation steps as provided.

A slow-cooker beef stew that leans on Mediterranean pantry staples—artichoke hearts, Kalamata olives, and a trio of dried herbs—offers a hands-off dinner option for home cooks. The recipe, which serves six, requires about 20 minutes of active preparation before the appliance takes over for a 7-hour simmer.

The dish starts with 2 pounds of stewing beef, browned in grapeseed oil in a large pot over medium-high heat, about 2 minutes per side. That step, while quick, builds a savory foundation before the meat is transferred to the slow cooker. Alongside the beef go a drained 14-ounce can of artichoke hearts (halved), one diced onion, and four cloves of chopped garlic—adjustable to taste.

For the cooking liquid, the recipe calls for a 32-fluid-ounce container of beef broth, a 15-ounce can of tomato sauce, and a 14.5-ounce can of diced tomatoes. That combination creates a rich, tomato-forward base. Optional but recommended: a half-cup of pitted, roughly chopped Kalamata olives, which add a briny counterpoint to the sweetness of the tomatoes.

Seasoning is straightforward and herb-driven: one teaspoon each of dried oregano, dried parsley, and dried basil, plus a half-teaspoon of ground cumin and a single bay leaf. The spices are stirred directly into the slow cooker with the other ingredients, then the mixture cooks on Low until the beef is fork-tender—roughly 7 hours.

What to Expect Nutritionally

According to the recipe's nutrition breakdown, each serving contains about 416 calories, 26 grams of fat, 14 grams of carbohydrates, and 30 grams of protein. That makes it a substantial main course, particularly when paired with pasta, as the original suggests, or with crusty bread to soak up the broth.

For cooks looking to streamline a weeknight meal, this stew fits a familiar pattern: brown the meat, dump in the remaining ingredients, and let time do the work. The long, low cook tenderizes tougher cuts of beef while the artichokes hold their shape, offering a texture contrast that distinguishes this from more traditional beef stews.

While the recipe doesn't specify a particular cut of stewing beef, chuck is a common choice for slow cooking due to its marbling and ability to become tender over hours of moist heat. Cooks can also adjust the garlic or olives to suit their preferences, though the listed amounts provide a balanced Mediterranean flavor profile.

This stew is best served hot, directly from the slow cooker, and leftovers—if any—store well in the refrigerator for a few days. The recipe's simplicity and reliance on pantry staples make it an approachable option for both novice and experienced home cooks.