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Oregano Olive Beef Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 lbs beef stew meat, cut into 1-inch pieces
  • 1 cup pitted green olives, halved
  • 2 tablespoons dried oregano
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and sear for 3 to 4 minutes until browned on the outside. Transfer the meat to the slow cooker.
  • Add the diced onion, minced garlic, sliced carrots, and sliced celery to the slow cooker.
  • Pour in the beef broth. Stir in the salt, black pepper, and dried oregano.
  • Add the halved green olives and bay leaves. Stir gently to distribute the ingredients.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  • Remove the bay leaves before serving.

Notes

If the broth tastes too mild after cooking, stir in an extra teaspoon of dried oregano during the last hour. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of extra broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet