Mediterranean Beef Stew Crock Pot
Warm up your home with the rich, hearty flavors of this Mediterranean Beef Stew made effortlessly in your crock pot. Loaded with tender chunks of seared beef, colorful vegetables, and a flavorful medley of Mediterranean ingredients like kalamata olives, red wine, and aromatic spices, this slow-cooked stew is a true comfort food classic. The addition of dried oregano, thyme, and a hint of cinnamon brings a delightful depth of flavor, while the slow-cooking process ensures melt-in-your-mouth beef and perfectly tender veggies. This easy, one-pot meal is perfect for busy weeknights or cozy family dinners and pairs beautifully with crusty bread or a side of rice. Ready in just 20 minutes of prep and cooked low and slow for 8 hours, this Mediterranean-inspired beef stew is a stress-free way to elevate your crock pot game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 4 medium potatoes
- 1 14-ounce can diced tomatoes
- 4 cups beef broth
- 0.5 cup kalamata olives
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 0.5 cup red wine
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the onion and mince the garlic cloves. Peel and chop the carrots and potatoes into bite-sized pieces.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef stew meat until browned on all sides. Transfer the seared beef to the crock pot.
In the same skillet, add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for another minute.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, then pour the contents into the crock pot.
Add the chopped carrots, potatoes, diced tomatoes (with juices), halved kalamata olives, beef broth, dried oregano, dried thyme, cinnamon, salt, and black pepper into the crock pot.
Stir all the ingredients together to combine well. Cover and cook on low for 8 hours or until the beef is tender and the vegetables are very soft.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 11081 mg | 482% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 40.2 g | ||
| Protein | 276.5 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 9953 mg | 212% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
