Lemon-Olive Beef Stew with Fresh Herbs
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 cup pitted green olives, halved
- 1 lemon, zested and juiced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Place the beef cubes, onion, carrots, garlic, olives, lemon zest, beef broth, bay leaves, salt, and pepper into the slow cooker.
- Stir once to combine everything evenly, then cover and cook on low for 8 hours.
- After cooking, remove the bay leaves and stir in the lemon juice, parsley, and thyme.
Notes
Portion the stew into freezer bags before adding the lemon juice and herbs so you can reheat a batch and finish it with fresh flavor. If the broth tastes too mild after thawing, add an extra squeeze of lemon right before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board