Garlic Lover’s Crockpot Beef Stew (Video)
The generous amount of garlic gets sweet and delicious in this Garlic Lover’s Crockpot Beef Stew and this is low in carbs.
Watch the video to see if you might like to make
Garlic Lover’s CrockPot Beef Stew with Olives, Capers, and Tomatoes!
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, inspired by a recipe from The Olive and the Caper (affiliate link), 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! And even if you decide not to go for a whole cup of garlic cloves or Kalamata Olives, I promise this will be delicious!
How to Make Garlic Lover’s Crockpot Beef Stew:
(Scroll down for complete recipe with nutritional information.)
- Cut the beef into 1 inch pieces and trim fat, as much as desired.
- Heat oil in a large non-stick frying pan and brown the beef well. Remove browned beef to the slow cooker.
- Deglaze the pan with the beef stock and then simmer until it’s reduced to 3/4 cup.
- While the stock simmers, 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.)
- Measure stock when you think you have reduced it and stop cooking when it’s 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.)
- Put all ingredients into slow cooker and cook on high for about 4 hours or low for about 8 hours.
- And here’s how it looked when it was done. So, so delicious; hope you will try it if you like garlic.
Make it a Meal:
I’d love this with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a tasty meal.
More Recipes for Garlic Lovers:
Weekend Food Prep:
This recipe has been added to a new category calledWeekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 3 lb. beef chuck roast, trimmed as desired and cut into pieces about 1 inch
- 1 T olive oil (for browning beef)
- one 15 oz. can reduced-sodium beef broth
- 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
- one 14.5 oz. can diced tomatoes with juice
- one 8 oz. can tomato sauce
- 2 T tomato paste (optional)
- 3 T red wine vinegar
- fresh ground black pepper to taste
- Trim beef cubes, cutting off fat as much as desired.
- In heavy frying pan, heat the oil over medium-high heat and brown half of beef cubes, turning several times so it’s well browned on all sides.
- Put browned beef in crockpot and brown the rest of beef, adding more oil if needed. Put second batch of browned beef cubes in crockpot.
- 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.
- While beef is browning, cut the garlic into slices and cut the Kalamata Olives in half.
- Measure stock to see when it's reduced to 3/4 cup and add reduced broth to crockpot.
- 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.
- 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.)
- Serve hot.
I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) 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 (affiliate link) by Susanna Hoffman.
Amount Per Serving: Calories: 665Total Fat: 42gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 24.4gCholesterol: 188mgSodium: 726mgCarbohydrates: 14gFiber: 3.3gSugar: 3.6gProtein: 59g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone, this Crockpot Beef Stew is a perfect main dish for a 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 Stew Recipes to 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!