A slow-cooker beef stew pairs two pounds of stewing beef with canned artichoke hearts, Kalamata olives and a tomato-and-beef-broth base, then simmers for about seven hours on low. The recipe yields six servings and is designed to be served over pasta.
Preparation takes about 20 minutes, with a total time of roughly 7 hours 30 minutes. The beef is first browned in grapeseed oil over medium-high heat for about two minutes per side, then transferred to the slow cooker. Artichoke hearts, diced onion and garlic go in next, followed by beef broth, tomato sauce and diced tomatoes. Dried oregano, parsley, basil, cumin and a bay leaf season the mixture, and the olives are stirred in as an optional addition.
Ingredient Notes and Nutrition
The recipe calls for a 14-ounce can of artichoke hearts, a 32-fluid-ounce container of beef broth, a 15-ounce can of tomato sauce and a 14.5-ounce can of diced tomatoes. The half-cup of pitted, roughly chopped Kalamata olives is listed as optional. Garlic can be adjusted to taste.
Each serving contains 416 calories, 26 grams of fat, 14 grams of carbohydrates and 30 grams of protein, according to the provided nutrition facts.
Editorial Notes