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An extreme close-up shot of hearty crock pot beef stew, showing the tender beef and vibrant vegetables in a rich gravy.

Slow Cooker Mediterranean Beef Stew (Rich & Tender)

This Slow Cooker Mediterranean Beef Stew is the ultimate comfort food, packed with rich, vibrant flavors from tomatoes, olives, and herbs. An incredibly easy, set-it-and-forget-it recipe for tender, fall-apart beef.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 3 lbs beef chuck roast cut into 1.5 to 2-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and sliced
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 1/2 cup dry red wine like Cabernet Sauvignon or Merlot
  • 4 cups beef broth low-sodium
  • 1 can (28 oz) diced tomatoes undrained
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 cup Kalamata olives pitted and halved
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese for garnish
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Large Skillet

Method
 

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Working in batches, sear the beef until deeply browned on all sides. Transfer the seared beef to the basin of a 6-quart or larger slow cooker.
  3. Add the chopped onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, until they begin to soften.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour the red wine into the skillet to deglaze, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by about half.
  6. Transfer the vegetable mixture to the slow cooker with the beef. Stir in the beef broth, diced tomatoes, tomato paste, dried oregano, and dried rosemary.
  7. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fall-apart tender.
  8. Stir in the halved Kalamata olives during the last 30 minutes of cooking.
  9. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with crumbled feta cheese and fresh parsley.

Notes

Tip 1: For an even richer gravy, you can create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the stew during the last 30 minutes of cooking and turn the slow cooker to high.
Tip 2: Don't overcrowd the pan when searing the beef. Searing in batches ensures each piece gets a beautiful, deep brown crust, which is essential for flavor.