13 Easy Slow Cooker Beef Stew Recipes Made for Busy Weeknights and Minimal Prep

Busy weeknights often leave little time for cooking from scratch. These slow cooker beef stew recipes focus on simple steps and ingredients that do not require much advance work. Each one can go straight into the pot with minimal chopping or measuring. You will find 13 options here that fit different tastes while keeping the process straightforward.

Helpful Tips Before You Start

These tips keep prep minimal and fit busy schedules without extra steps.

Buy Pre-Cut Stew Meat

Look for packages labeled beef stew meat at the store. It removes the need to trim and cube raw beef at home.

Add Frozen Vegetables

Use frozen carrots, peas, or potatoes straight from the bag. They skip washing and chopping while still holding up in the slow cooker.

Mix Ingredients the Night Before

Combine everything except the broth in the slow cooker insert and store it in the fridge. Add liquid in the morning before you turn it on.

Taste Before Serving

Stir in extra salt, pepper, or herbs during the last 30 minutes. This step fixes seasoning without changing cook time.

Classic Slow Cooker Beef Stew with Root Vegetables

This beef stew comes together with almost no hands-on time. Just add everything to the slow cooker in the morning and come home to a warm, filling meal. The root vegetables soften into the broth while the beef turns tender, giving you a hearty texture without extra effort.

It works well on busy weeknights when you want something comforting but do not have time to stand over the stove. The flavors stay simple and balanced with thyme and bay leaves.

Classic Slow Cooker Beef Stew with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 2 parsnips, sliced
• 1 onion, diced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the carrots, potatoes, parsnips, and onion on top of the beef.
• In a small bowl, stir together the beef broth and tomato paste until smooth, then pour the mixture over the vegetables and beef.
• Sprinkle the dried thyme, salt, and black pepper over the top, then tuck in the bay leaves.
• Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
• Remove the bay leaves before serving.

Notes

If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Red Wine Beef Stew with Mushrooms and Pearl Onions

This slow cooker version of red wine beef stew fits busy weeknights when you want something hearty with little hands-on time. The red wine adds depth while the mushrooms and pearl onions bring earthy and sweet notes that balance the tender beef.

The result is a rich stew with a thick sauce and soft vegetables that hold up well after hours of cooking. It works especially well when you need a make-ahead meal that reheats nicely.

Red Wine Beef Stew with Mushrooms and Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 carrots, sliced into rounds
• 8 ounces cremini mushrooms, quartered
• 1 cup pearl onions, peeled

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Pour the red wine and beef broth over the meat.
• Stir in the tomato paste, minced garlic, thyme sprigs, salt, and black pepper until the tomato paste dissolves.
• Add the sliced carrots, quartered mushrooms, and pearl onions on top.
• Cover the slow cooker and cook on low for 8 hours.
• Remove the thyme sprigs before serving.

Notes

For a thicker sauce, remove the lid during the last hour of cooking. Pearl onions stay intact best when added whole rather than chopped. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth if needed.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board

Guinness Beef Stew with Barley and Carrots

This slow cooker stew uses Guinness to give the beef a deep, slightly bitter flavor that balances the sweetness of the carrots. Barley replaces potatoes to keep the texture hearty without extra chopping.

It works well on busy nights because most of the work is simply measuring and adding ingredients to the pot. The result is a thick, savory stew that tastes even better the next day.

Guinness Beef Stew with Barley and Carrots

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 4 carrots, sliced into rounds
• 3/4 cup pearl barley
• 12 ounces Guinness stout
• 2 cups beef broth
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• Place the beef stew meat, sliced carrots, diced onion, and minced garlic into the slow cooker.
• Add the pearl barley, Guinness, beef broth, tomato paste, dried thyme, bay leaves, salt, and pepper.
• Stir everything together until the tomato paste is mostly dissolved.
• Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
• Remove the bay leaves before serving.

Notes

If the stew seems too thick after cooking, stir in a splash of extra broth. Leftovers reheat well on the stove with a little water added to loosen the barley. Use a dark stout rather than a light beer for the best flavor.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board

Italian Beef Stew with Tomatoes, Herbs, and White Beans

This Italian-style beef stew combines tender chunks of beef with tomatoes and creamy white beans for a filling meal that feels special without extra work. It suits busy weeknights when you want something warm and satisfying after a long day. The dried herbs bring bright, aromatic notes that blend nicely with the tomatoes and broth.

The slow cooker handles everything, so you can prep in minutes and come home to a ready dinner. White beans give the stew a bit of creaminess while the beef stays juicy from the long, gentle cook.

Italian Beef Stew with Tomatoes, Herbs, and White Beans

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained and rinsed
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Instructions

 

• Place the beef stew meat, diced onion, sliced carrots, and minced garlic into the slow cooker.
• Add the diced tomatoes, drained white beans, beef broth, oregano, basil, rosemary, bay leaf, salt, and black pepper.
• Stir everything together until the ingredients are evenly combined.
• Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
• Remove and discard the bay leaf before serving.
• Ladle the stew into bowls and top each serving with grated Parmesan cheese and fresh parsley.

Notes

Mash a few white beans against the side of the pot before serving if you want a thicker broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip the rosemary if you prefer a milder herb flavor.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker

Chipotle Beef Stew with Corn and Black Beans

This slow cooker stew brings smoky chipotle heat together with sweet corn and hearty black beans for a filling meal that needs almost no hands-on time. It works well on weeknights when you want something warm and satisfying without standing at the stove. The beef turns tender while the beans and corn soak up the spiced broth, giving each bowl a nice mix of textures.

Chipotle Beef Stew with Corn and Black Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 2 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Add the beef stew meat to the slow cooker.
• Place the diced onion, minced garlic, and chopped chipotle peppers on top of the beef.
• Sprinkle the cumin, salt, and black pepper over the ingredients.
• Pour in the beef broth and diced tomatoes.
• Add the drained black beans and drained corn.
• Stir everything once to combine the ingredients evenly.
• Cover and cook on low for 8 hours.
• Stir the stew before serving.
• Ladle into bowls and top with chopped cilantro.
• Serve with lime wedges on the side.

Notes

If you want less heat, use only one chipotle pepper and remove the seeds before chopping. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture. Frozen corn can replace the canned corn without changing the cooking time or method.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker

Ginger-Soy Beef Stew with Bok Choy and Shiitakes

This slow cooker stew brings together tender beef and earthy shiitakes in a light ginger-soy broth. The bok choy stays bright and crisp-tender when added near the end, making it a good choice for weeknights when you want something warming without heavy effort.

The flavors lean savory with a gentle ginger kick and a touch of sweetness from the soy. It works well spooned over rice or noodles for a complete meal that feels fresh rather than heavy.

Ginger-Soy Beef Stew with Bok Choy and Shiitakes

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 1/3 cup soy sauce
• 3 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 1 small onion, diced
• 4 cups beef broth
• 8 ounces shiitake mushrooms, stems removed and caps sliced
• 3 heads baby bok choy, quartered lengthwise
• 2 green onions, sliced

Instructions

 

• Add the beef stew meat, soy sauce, grated ginger, minced garlic, diced onion, and beef broth to the slow cooker. Stir once to combine.
• Place the sliced shiitake mushrooms on top of the beef mixture. Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• Stir in the quartered baby bok choy. Cover and cook for 15 more minutes until the bok choy is bright green and slightly softened.
• Ladle the stew into bowls and top each serving with sliced green onions.

Notes

Add the bok choy only in the final minutes so it keeps some crunch instead of turning mushy. If the broth tastes too salty after cooking, stir in a splash of water before serving. Leftovers reheat well on the stovetop with a little extra broth to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board

Beef Barley Stew with Rosemary and Peas

This beef barley stew combines tender beef and chewy barley in a broth scented with rosemary. Sweet peas stirred in at the end add color and a light contrast to the hearty base.

It suits busy weeknights well since most of the work happens in the slow cooker with little hands-on time. The finished stew tastes comforting and balanced with a thick texture from the barley.

Beef Barley Stew with Rosemary and Peas

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound beef stew meat
• 1/2 cup pearl barley
• 2 sprigs fresh rosemary
• 1 cup frozen peas
• 4 cups beef broth
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat, pearl barley, diced onion, sliced carrots, sliced celery, minced garlic, rosemary sprigs, beef broth, salt, and black pepper into the slow cooker.
• Stir the ingredients until everything is evenly distributed in the broth.
• Cover the slow cooker and cook on low for 7 to 8 hours until the beef becomes tender and the barley softens.
• Remove the rosemary sprigs and stir in the frozen peas.
• Cover again and cook on low for 20 to 30 more minutes until the peas are heated through.

Notes

Add the peas only at the end so they stay bright and slightly firm instead of turning mushy. If the stew thickens too much during cooking, stir in a splash of extra broth before serving. Leftovers reheat well on the stovetop with a little added water to loosen the barley.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Beef Bourguignon-Style Stew with Bacon and Thyme

This slow cooker version captures the cozy essence of beef bourguignon without the usual stovetop steps. Smoky bacon and fresh thyme build layers of flavor while the beef becomes fall-apart tender. It suits weeknights when you want a hands-off dinner that still feels special.

The finished stew has a rich broth, soft vegetables, and just enough herbal brightness from the thyme. Pair it with mashed potatoes or crusty bread to soak up the sauce.

Beef Bourguignon-Style Stew with Bacon and Thyme

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cubed
• 4 slices bacon, chopped
• 2 cups beef broth
• 1 cup dry red wine
• 8 ounces mushrooms, quartered
• 1 onion, diced
• 3 carrots, sliced
• 4 sprigs fresh thyme
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the cubed beef and chopped bacon to the slow cooker.
• Pour in the beef broth and red wine.
• Add the quartered mushrooms, diced onion, sliced carrots, thyme sprigs, minced garlic, tomato paste, salt, and pepper.
• Stir everything gently until the tomato paste is mostly distributed.
• Cover and cook on low for 8 hours.
• Remove the thyme stems before serving.

Notes

If the broth tastes too strong from the wine, stir in an extra half cup of beef broth at the end. Leftovers reheat well on the stove with a splash of water to loosen the sauce. Skip the wine and use all broth if you prefer a milder flavor.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board

Mexican Beef Stew with Poblano Peppers and Hominy

This Mexican beef stew combines tender beef with smoky poblano peppers and plump hominy for a filling meal that feels fresh and different from standard stews. The slow cooker handles everything after a quick chop, making it ideal for busy weeknights when you want dinner ready without extra effort.

The result is a lightly spiced broth with a bit of chew from the hominy and mild heat from the peppers. It works well served with warm tortillas or a simple side of rice.

Mexican Beef Stew with Poblano Peppers and Hominy

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 2 poblano peppers, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) hominy, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups beef broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Add the beef stew meat, diced poblano peppers, chopped onion, and minced garlic to the slow cooker.
• Stir in the drained hominy, diced tomatoes with their juice, and beef broth.
• Sprinkle the cumin, chili powder, oregano, salt, and black pepper over the top. Stir everything to combine.
• Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender.
• Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If you want a thicker broth, remove the lid for the last 30 minutes of cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. For less heat, swap one poblano for a green bell pepper.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Beef and Sweet Potato Stew with Smoked Paprika

This beef and sweet potato stew pairs tender beef with cubes of sweet potato in a broth flavored by smoked paprika. The result is a hearty bowl with a balance of savory depth and natural sweetness that feels satisfying after a long day.

It suits busy weeknights because the ingredients go straight into the slow cooker with almost no advance work. The smoked paprika stands out without overpowering the other flavors, and the sweet potatoes help create a thick texture as they soften.

Beef and Sweet Potato Stew with Smoked Paprika

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 1/2 pounds beef stew meat
• 2 large sweet potatoes, peeled and cut into chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves

Instructions

 

• Place the beef stew meat in the bottom of the slow cooker.
• Add the sweet potato chunks, diced onion, and minced garlic on top of the beef.
• Sprinkle the smoked paprika, dried thyme, salt, and black pepper evenly over the ingredients.
• Pour the beef broth into the slow cooker and tuck in the bay leaves.
• Cover and cook on low for 8 hours until the beef is fork-tender.
• Remove the bay leaves and stir the stew gently before serving.

Notes

Mashing a few sweet potato pieces against the side of the pot thickens the broth without any extra steps. Leftovers reheat well on the stove with a splash of broth to loosen the texture if needed.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

French Onion Beef Stew with Gruyère Toast Points

This slow cooker beef stew turns the deep, savory flavors of French onion soup into a filling weeknight meal. The onions soften and sweeten over hours while the beef grows tender in the broth. Gruyère toast points add a crisp, cheesy finish that soaks up the rich liquid.

It works well on busy days when you want something comforting with almost no hands-on time. Just slice the onions and add everything to the pot before you leave in the morning.

French Onion Beef Stew with Gruyère Toast Points

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet

Ingredients

  

• 1.5 pounds beef stew meat
• 4 large yellow onions, thinly sliced
• 4 cups beef broth
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices baguette
• 1 cup shredded Gruyère cheese

Instructions

 

• Place the beef stew meat, sliced onions, beef broth, minced garlic, thyme, bay leaves, salt, and black pepper into the slow cooker.
• Stir once to combine, then cover and cook on low for 8 hours until the beef is very tender.
• When the stew is nearly done, arrange the baguette slices on a baking sheet and top each one evenly with the shredded Gruyère cheese.
• Broil the toast points for 2 to 3 minutes until the cheese melts and turns golden.
• Remove the bay leaves from the stew, then ladle it into bowls and serve with the Gruyère toast points on top or alongside.

Notes

Slice the onions as thinly as possible so they nearly melt into the broth during the long cook. The toast points are best made right before serving so they stay crisp. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Baking Sheet

Coconut Curry Beef Stew with Spinach and Potatoes

This slow cooker stew combines tender beef with creamy coconut curry and hearty potatoes for a meal that feels both comforting and fresh. The spinach adds color and a light texture at the end, making it a nice change from traditional beef stew while still keeping prep very simple.

It works well on busy weeknights when you want to toss everything in the pot in the morning and come home to a ready dinner. The flavors stay mild enough for most families but still deliver a warm, savory curry taste.

Coconut Curry Beef Stew with Spinach and Potatoes

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat
• 4 medium potatoes, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 cup beef broth
• 1 can (13.5 ounces) coconut milk
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions

 

• Place the beef stew meat, diced potatoes, chopped onion, and minced garlic into the slow cooker.
• Add the red curry paste and beef broth. Stir to coat the meat and vegetables evenly, then season with salt and pepper.
• Cover and cook on low for 7 to 8 hours until the beef is tender and the potatoes are soft.
• Stir in the coconut milk and fresh spinach during the last 30 minutes of cooking.
• Let the spinach wilt and the coconut milk warm through before serving.

Notes

Add the spinach and coconut milk only at the end so the greens stay bright and the coconut milk does not separate. If you prefer a thicker broth, mash a few potato pieces against the side of the pot before stirring in the final ingredients. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board

Mediterranean Beef Stew with Olives, Artichokes, and Lemon Zest

This slow cooker beef stew brings bright Mediterranean flavors to the table with little effort. Tender beef simmers with briny olives and artichokes while lemon zest adds a fresh finish. It works well for busy weeknights when you want something hearty yet lighter than a traditional stew.

The dish has a savory broth balanced by tangy and herbal notes. It comes together with basic chopping and a quick dump into the slow cooker.

Mediterranean Beef Stew with Olives, Artichokes, and Lemon Zest

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 (14-ounce) can artichoke hearts, drained and halved
• 1/2 cup Kalamata olives, pitted
• Zest of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the beef stew meat, diced onion, minced garlic, beef broth, dried oregano, salt, and black pepper in the slow cooker. Stir once to distribute the seasonings evenly.
• Cover and cook on low for 8 hours until the beef is fork-tender.
• About 30 minutes before serving, stir in the drained artichoke hearts, Kalamata olives, and lemon zest. Replace the lid and continue cooking until the artichokes are warmed through.
• Taste and adjust salt if needed, then serve.

Notes

Stir the lemon zest in only at the end so its bright flavor stays fresh rather than cooking away. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If you prefer a thicker broth, mash a few artichoke pieces against the side of the pot before serving.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker