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

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
• 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 diced tomatoes with juice
• 1 small can tomato sauce
• 2 T tomato paste
• 3 T red wine vinegar
• Fresh ground black pepper to taste

Directions

1. Warm 1 T oil in a heavy frying pan over medium-high heat. Add half of the beef cubes and cook, turning them a few times, until the pieces are nicely browned all over. Transfer that batch to the crockpot, then brown the remaining beef the same way, using a little more oil if the pan needs it. Add the second batch to the crockpot too.
2. Pour the beef broth, or homemade beef stock, into the frying pan. Stir and scrape the bottom to pull up the browned bits, then let it simmer until the liquid has cooked down to 3/4 cup. Pour the reduced broth into the crockpot.
3. As the beef is browning, slice the garlic and halve the Kalamata olives.
4. Add the garlic, olives, rinsed capers, bay leaves, oregano, diced tomatoes with their juice, tomato sauce, tomato paste if you’re using it, red wine vinegar, and pepper to the crockpot.
5. Cook on high for about 4 hours, or a bit longer, until the beef is tender and the flavors have come together. You can also cook it in the slow cooker on low for 8-9 hours.
6. Serve hot.