A nice, warm Mediterranean-inspired beef recipe served over pasta.
INGREDIENT :
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
1 (14.5 ounce) can diced tomatoes
½ cup pitted and roughly chopped Kalamata olives (Optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon ground cumin
1 bay leaf
RECIPE DIRECTION :
Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker.
Add artichoke hearts, onion, and garlic to the slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, and bay leaf.
