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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