For a richer flavor, consider searing the beef in bacon fat instead of grapeseed oil. If you don't have Kalamata olives, other brined olives like Nicoise or Castelvetrano will work well. Add a splash of red wine vinegar or lemon juice at the end of cooking for a brighter, more acidic flavor. For a thicker sauce, remove about 1 cup of the cooking liquid from the slow cooker towards the end of the cooking time. Mix with 1 tablespoon of cornstarch in a small bowl, then stir the slurry back into the slow cooker. Cook on High for another 15-20 minutes, or until thickened. This dish can be made ahead of time. Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Slow Cooker Mediterranean Beef with Artichokes
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PREP TIME20 mins
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COOK TIME7 hrs 10 mins
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TOTAL TIME7 hrs 30 mins
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SERVING6 People
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VIEWS289
Transport your taste buds to the sun-kissed shores of the Mediterranean with this comforting slow-cooked beef dish. Tender beef simmers in a rich tomato and herb-infused broth, accompanied by the unique flavors of artichoke hearts and Kalamata olives. Serve over your favorite pasta for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol84 mg
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Fiber4 g
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Protein30 g
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Saturated Fat9 g
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Sodium1453 mg
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Sugar5 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat grapeseed oil in a large skillet or Dutch oven over medium-high heat. (5 minutes)
02 Step
Recipe View 15 mins Season beef cubes with salt and pepper. Add beef to the hot oil in batches, being careful not to overcrowd the pan. Brown the beef on all sides, about 2-3 minutes per side. Transfer browned beef to a 6-quart or larger slow cooker. (15 minutes)
03 Step
Recipe View 5 mins Add artichoke hearts, diced onion, and minced garlic to the slow cooker. (5 minutes)
04 Step
Recipe View 2 mins Pour in beef broth, tomato sauce, and diced tomatoes over the beef and vegetables. (2 minutes)
05 Step
Recipe View 3 mins Stir in Kalamata olives, dried oregano, dried parsley, dried basil, ground cumin, and bay leaf. Season with additional salt and pepper to taste. (3 minutes)
06 Step
Recipe View 8 hrs Cover and cook on Low for 7-8 hours or on High for 3-4 hours, or until beef is very tender and easily shredded with a fork. (7-8 hours on Low, or 3-4 hours on High)
07 Step
Recipe View 5 mins Remove bay leaf before serving. Serve hot over your favorite cooked pasta, polenta, or mashed potatoes. Garnish with fresh parsley or a dollop of Greek yogurt, if desired. (5 minutes)
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RECIPE REVIEWS
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Giovanny Bosco
Jun 12, 2025I've made this several times now, and it's always a hit. I like to add a little bit of red pepper flakes for a touch of heat.
Destiny Mantestrosin
Aug 18, 2024Easy to follow and delicious! I didn't have any Kalamata olives on hand, so I used green olives instead, and it still turned out great.
Eleanora Steuber
May 29, 2024I appreciate the tips on how to thicken the sauce. It really made a difference.
Michale Schaden
Mar 2, 2024This recipe is amazing! The beef was so tender, and the Mediterranean flavors were spot on. My family loved it!
Randi Cremin
Jun 15, 2023The slow cooker makes this so easy to prepare, even on a busy weeknight. Will definitely be making this again!