- Prep time: 20min
- Cook time: 7h - 8h
1 tablespoon grapeseed oil
2 pounds stewing beef
1 (14 ounce) can artichoke hearts, drained and halved
1 onion, diced
4 cloves garlic, chopped or more to taste
1 (32 fluid ounce) container beef broth
1 (15 ounce) can tomato sauce
(14.5 ounce) can diced tomatoes
1/2 cup pitted and roughly chopped Kalamata olives (optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon ground cumin
1 bay leaf
Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
Cook on Low until beef is tender, about 7 hours.