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Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes (Video)

The generous amount of garlic is sweet and delicious in this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes. And this delicious stew is low-carb, Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet Phase One, and can easily be Paleo or Whole 30 approved. Use the Diet-Type Index to find more recipes like this one.

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Garlic Lover’s CrockPot Beef Stew with Olives, Capers, and Tomatoes!

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

I have so many cookbooks that invariably a book I really like gets pushed to the bottom of the pile, and later I rediscover it. That’s exactly what happened when I made this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes, inspired by a recipe from  The Olive and the Caper, a book about Greek Cooking written by Susanna Hoffman.The inspiring recipe calls for 100 cloves of garlic, and although I used less than that, this is a stew for people who really like the flavor of slow-cooked garlic.   If you’ve never had garlic that’s been cooked for a long time, it’s sweet and delicious, and this stew smelled amazing while it was cooking.

Besides the garlic, there are Kalamata Olives, capers, bay leaves, Greek Oregano, and a touch of red-wine vinegar adding a lot of flavor to the tomato-based stew.  I cooked this on high for a little over four hours, but if you’re looking for something that can cook on low all day, this recipe would be perfect for that.  I do recommend browning the beef, which you can do the night before and keep it in a container in the fridge overnight, just in case daylight savings time is making your mornings a little more rushed than usual!

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

Cut the beef into 1 inch pieces and brown well in olive oil.  Prepare one cup each of sliced Kalamata Olives and Garlic Cloves.  (I used peeled Christopher Ranch Garlic Cloves for the garlic, which made it easy.)

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

Deglaze the pan with the beef stock and then simmer until it’s reduced to 3/4 cup.  Gather the capers, bay leaves, diced tomato, tomato sauce, tomato paste, red wine vinegar, and also some Greek Oregano (which didn’t make it into the photo!)  You can do all this preparation the night before and keep ingredients in the fridge in a covered container if your mornings are busy.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

Here’s the stew at the beginning of the cooking time and how it looked when it was done.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

So, so delicious; hope you will try it if you like garlic. For a tasty low-carb meal I’d love this with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese.

More Recipes for Garlic Lovers:

World’s Easiest Garlicky Green Beans Stir-Fry ~ Kalyn’s Kitchen
Steamed Shrimp with Garlic Oil from Rasa Malaysia
Roasted Broccoli with Garlic ~ Kalyn’s Kitchen
Garlic-Lover’s White Bean Soup from Farmgirl Fare
Cauliflower with Garlic and Lemon ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes

The generous amount of garlic is sweet and delicious in this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes.

Ingredients:

  • 2-3 lb. beef chuck roast, cut into pieces about 1 inch (I used 2 1/2 cups beef cubes)
  • 1-2 T olive oil (for browning beef)
  • 1 can reduced-sodium beef broth (or use 1 1/2 cups homemade beef stock)
  • 1 cup garlic cloves, peeled and cut into lengthwise slivers
  • 1 cup Kalamata Olives, cut in half lengthwise
  • 2 T capers, rinsed
  • 3 bay leaves
  • 1 tsp. dried Greek oregano
  • 1 can (14.5 oz.) diced tomatoes with juice
  • 1 small can (8 oz.) tomato sauce
  • 2 T tomato paste (optional, but it does bump up the tomato flavor)
  • 3 T red wine vinegar
  • fresh ground black pepper to taste

Directions:

  1. In heavy frying pan, heat 1 T oil over medium-high heat and brown half of beef cubes, turning several times so it’s well browned on all sides. Put beef in crockpot and brown the rest of beef, adding more oil if needed. Put second batch of browned beef cubes in crockpot.
  2. Add beef broth (or homemade beef stock) to frying pan, scraping up any browned bits from the bottom of the pan, and simmer until beef broth is reduced to 3/4 cup. Add reduced broth to crockpot.
  3. While beef is browning, cut the garlic into slices and cut the Kalamata Olives in half.
  4. Add garlic and olives to crockpot along with rinsed capers, bay leaves, oregano, canned tomatoes and juice, tomato sauce, tomato paste (if using), red wine vinegar, and pepper.
  5. Cook on high for about 4 hours or a little longer, until meat is tender and flavors are well blended. (This could also be cooked in the slow cooker on low for 8-9 hours.)
  6. Serve hot.

Notes:

I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe, but it could have been a little smaller.  This freezes really well, so if you only have a big slow cooker I’d just double the recipe.  You could also cook this on top of the stove in a heavy dutch oven if you have a stove that will simmer at very low heat. I haven’t made it on the stove, so I don’t know exactly how long the cooking time would be.

Recipe adapted from The Olive and the Caper by Susanna Hoffman.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone, this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes is a perfect main dish for a low-carb or low-glycemic eating plan or any phase of the South Beach Diet. With approved ingredient choices it’s also Paleo or Whole 30 approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. You can also fine more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on KalynsKitchen.com

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41 comments on “Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes (Video)”

  1. That sounds delicious Kalyn! I make a garlic curry with an obscene amount of garlic because I loved it’s slow cooked flavour so much. I also love to roast it whole and then squeeze the cloves out – yummy!

  2. Thank you for the recipe and for mentioning the crockpot size that you used. Many people don’t know that this can make or break a dish. I have three different sizes for this very reason. This recipe has been put on my to-do list.

  3. That looks just delicious! I think it’s time to bring out my crockpot. You won me over with the slow cooked garlic and olives. Yum!

  4. I’m always looking for great recipes for my slow cooker. I love the combination of beef and olives.

  5. I do not have a crockpot but I make these kind of dishes in a large baking dish on slow heat in the oven. Works well. I simply love garlic and this is going to be a wow dish!

  6. Anything with Kalamata olives and capers is ok by me… and I’ve never had them in a stew! Sounds like a good choice for our next rainy day.

  7. That looks so good! I love to use my crockpot and am always looking for a great new recipe. Gotta try this one!

  8. Thanks for the link, Kalyn – I appreciate it! The linguine recipe is one of my favorites. My post desperately needs a better photo – this will be my reminder to get on it!
    -Sabra

  9. I’m just getting started on south beach and your site is very helpful. However, the link on the right to “a month of phase one recipes” does not work. I keep getting the snack post. Is that link no longer available?

  10. Very glad to hear people are liking the sound of this recipe. I just loved it. (Plus anything that cooks without being watched and makes your house smell good gets my attention.)

    Angak, the link for “a month of South Beach recipes” is a link for the monthly archives of January 2007, when all the recipes I posted for the month were phase one. The snack post is simply the last day of the month, but if you scroll down farther, you’ll get a lot of phase one recipes. You can also search for phase one by using the recipe archives; every recipe link in the archives lists the phase it’s suitable for.

  11. ooo… I LOVE kalamata olives and have never thought to pop them into a stew. What a nice twist!

  12. Wow, I’ve never would have thought to put olives and capers in a beef stew. Very interesting, I will have to try it.

  13. Hi Kalyn, am the silent and honest reader from London,i love your recipes.is there any personal suggestion from you to replace meat in this recipe or any recipe which involves meat like chicken,lamb,beef……??

  14. Now THAT is one awesome stew! I gave my crockpot to my daughter (somehow I rarely used it), and I know she’ll love this recipe.

    Thaks for sharing.

  15. Rasshmi, I’m not an expert at cooking with meat substitutes like tofu or tempeh, but I do think portabella mushrooms would taste great in this as a substitute for the meat. It would be a slightly different flavor, but equally good, in my opinion.

    Hmm, maybe I’ll try making it like that myself, sounds good.

  16. Nice looking stew Kalyn! Isn’t amazing how much garlic mellows when it’s been braising for awhile.

  17. I love garlic and red wine and this recipe is *perfect* for me!

  18. Beef stew with olives and capers sounds really tasty.

  19. Yum – I made something very similar last winter and loved it. This is perfection!

  20. Yum! Thank you for this recipe! I received a crockpot as a gift, but have no clue what to do with it. This looks like it would be a winner. 🙂

    http://confessionsoftart.blogspot.com

  21. Wow, looks delish!! I just found you and I’ll be back!!! °Ü°

  22. I know there are people who think you have too many cookbooks if you can loose and forget about them only to rediscover them. I on the other hand happen to think it’s a great joy in life.
    This looks really fabulous Kalyn!

  23. This looks delicious. I love using the crockpot for flavorful dishes with minimal muss and fuss. This is a must try. Thanks

  24. Looks great! I have this cookbook too, and haven’t used it in a while. Thanks for reminding me of it!

  25. I made this over the weekend, and it is one of the best dishes I have ever had. It tastes like the food I had in Italy! Thanks for such a great recipe! One thing I changed was subbing fresh oregano for dried, and I think it was an improvement.

  26. I have never met a crock pot dish that had this much flavor. I would totally use this as a spaghetti sauce with ground beef. Or just palin with out the stew meat. Wonderful!!!!

  27. Anonymous and Nicole, thanks to both of you for the nice feedback. Love the idea of subbing fresh oregano too.

  28. I just found this recently, absolutely love it. I made it a few weeks ago and finally finished off the leftovers out of the freezer. Now I'm back for another round!

    The garlic and olives really just meld into an amazing flavor combination. I've been debating how to tweak it a bit, haven't quite decided on what route to take though. I'll check back in if I do something interesting with it.

    Thanks for the tasty!
    -ry
    Eat your beer

  29. Oh my goodness, this is fantastic. I figured anything with a cup of garlic had to be good, and this certainly did not disappoint. This was absolutely fantastic, and has definitely earned its place in my regular crock pot rotation. It made the entire house smell heavenly. If all "health" food tasted like this, I wouldn't need to diet!

  30. So glad you enjoyed it!

  31. Wow! This recipe has me drooling, Kalyn! Love all the ingredients and I gotta try this one before warm weather! Great post!

    Bill@www.southernboydishes.com

  32. Sounds Italy and Mediterranean areas, nice!

  33. Thanks; glad you like it.

  34. I made this and doubled the recipe – and even though I love garlic I might suggest just using a single batch amount! Or at least not quite double the amount! I will be making this again!

  35. Thanks for a great recipe! Made it early in the day, doubled everything and started it in my Dutch oven on the stove then finished it at 325 in the oven. Checked after 2 hours and the meat was perfectly tender so popped it back in the oven, turned it off and let it rest until dinner time. Served it over parmesan polenta as we aren’t low carbing at the moment. Fabulous! 

  36. I guess I am assuming that when people make something here they have some cooking experience. When I say it can be cooked on low for 8-9 hours, I am talking about IN THE SLOW COOKER on low. After all, it’s called Garlic Lover’s CROCKPOT Beef Stew. No stew can be cooked on the stove for 8-9 hours. I cannot imagine you didn’t know that.

    And I had not made it on the stove, that seemed obvious from how I wrote it, which is why I didn’t give the time for cooking it on the stove. I am assuming that when you cook on the stove you’re home watching the dish and checking on it. Silly me.

    And FYI, I have made this many, many times, IN THE SLOW COOKER.

    • The settings of your web-site made sure I will come back to respond by emailing me not only the notification but also your actual response by default (doesn’t look like you’ve heard of GDPR). It always amazed me how Americans assume that everyone speaks and understands the version of English they use the same way as they do, and assume all the kitchen appliances worldwide are the same as in the US (not mentioning measuring system). Well, it’s not. You often substitute slow cooker with the word crock pot which is not the same meaning in Europe as the US. I also didn’t notice even one single picture with the slow cooker… If you recommend it and mentioned so many times I assume you illustrate it as well. Also, I doubt that 2 lb of beef require the same amount of garlic, olives and capers as 3 lb. In your recipe it states the same amount for 2 or 3 lb… So, is this for 2 or 3 lb?

      I am cooking all my life and I was just looking for a new beef recipe. I made 10+ recipes from Tori Avey web-site and they all came out perfect or nearly perfect (even though I am not in the US and using local produce, which is obviously different from USA) so, because she recommended you I thought it would be the same case here. Instead, it turned out to be a complete disaster. The intensity of the flavour at the beginning of the process already was disturbing. I doubt it would be eatable if hasn’t burnt. As I wrote before I wouldn’t use the recipes and advises from the web-site again where my first experience was so bad not only because of this really bad misunderstanding and lack of precision, but also because the way the information is presented. Unstructured illogical layout, approximate quantities and too many assumptions just cannot guarantee the successful outcome.

    • Nicole, I PERSONALLY SENT YOU AN E-MAIL in hopes you would see that you had read the recipe wrong and were unjustified in your attack on me (suggesting I would post a recipe without testing it.) But as I suspected, you are unable to admit you made a mistake.

      And there is indeed a photo of the food in the slow cooker as well as a video, and a mention in the recipe of the size of slow cooker I used. And I did say that I used 2.5 pounds of meat, I was giving a range because often packages of meat are not exactly a certain size, and I wanted people to know if they had a little more or less it would still be fine.

      But I am very happy to let you get all your recipes from Tori Avery from now on. I have no desire to have you as a reader.

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