From The Table: Mediterranean Beef Slow Cooked…

Mediterranean Beef Slow Cooked


  • 3 Tablespoons Olive Oil
  • 3 Pounds Stewing Beef
  • 1 (14 Ounce) Can Artichoke Hearts, Drained And Halved
  • 1 Onion, Diced
  • 4 Cloves Garlic, Minced Or More To Taste
  • 2 (32 Fluid Ounce) Containers Beef Broth
  • 1 (15 Ounce) Can Tomato Sauce
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • 1/2 Cup 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
  • 2 Cups White Long Grain Rice


  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. Place rice over the bottom of the slow cooker.
  3. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
  4. Cook on Low until beef is tender, about 7 hours.
  5. Serve with Rice, Roasted Brussels Sprouts and Pear Salad
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