Description
A nice warm dish served over pasta.
Ingredients
- 1 tablespoon grapeseed oil
- 2 pounds stewing beef
- 1 (14 ounce) can artichoke hearts, drained and halved
- 1 onion, diced
- 4 cloves garlic, chopped or more to taste
- 1 (32 fluid ounce) container beef broth
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- ½ cup pitted and roughly chopped Kalamata olives (Optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- 1 bay leaf
Instructions
- Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned
- about 2 minutes per side. Transfer beef to a slow cooker.
- Add artichoke hearts
- onion
- and garlic to the slow cooker. Pour in beef broth
- tomato sauce
- and diced tomatoes. Stir in olives
- oregano
- parsley
- basil
- cumin
- and bay leaf.
- Cook on Low until beef is tender
- about 7 hours.
Prep Time: 20 mins
Cook Time: 7 hrs 8 mins
Total Time: 7 hrs 28 mins
Servings: 6