Ingredients:
- 2-3 lb. beef chuck roast, cut into pieces about 1 inch
- 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
Instructions:
- 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. Add beef broth 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.
- While beef is browning, cut the garlic into slices and cut the Kalamata Olives in half. 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 on low for 8-9 hours.) Serve hot.
Source: Kalyn's Kitchen
Share It To Your Friends!
Loading...
