Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Beef Stew with Black Olives and Rosemary Tips, FAQ & printable recipe

Name: Slow Cooker Beef Stew with Black Olives and Rosemary
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: French-inspired
Ingredients: 2 lb beef chuck roast, cut into 1-inch cubes; 2 cups tomatoes, sliced; 1/2 cup black olives, pitted; 3 cloves garlic, crushed; 2 sprigs fresh rosemary; 1 cup red wine

By Clara Weller · Oct 10, 2026

A top-down view of a black slow cooker filled with raw beef, sliced tomatoes, black olives, and rosemary sprigs.

Prep: 10 min
Cook: 8 h
Total: 8 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For a thicker sauce, remove the beef and vegetables once cooked and whisk in a small amount of cornstarch slurry to the remaining liquid in the slow cooker.

Turn the heat to high for 15 minutes to allow the sauce to thicken before returning the beef to the pot. This creates a more traditional, hearty stew texture that pairs well with crusty bread or mashed potatoes.

If you prefer a more intense rosemary flavor, you can finely chop the needles before adding them to the pot. However, keeping the sprigs whole makes them easier to remove before serving.

If the stew seems too acidic, a small pinch of sugar or a teaspoon of balsamic vinegar can help balance the flavors, though the sweetness of the tomatoes is usually sufficient to round out the dish.

Variations

Mushroom and Olive Stew: Replace half of the tomatoes with sliced cremini mushrooms for an earthier flavor profile. The mushrooms soak up the red wine beautifully, adding a meaty texture that complements the beef.
Spicy Olive Beef Stew: Add a teaspoon of crushed red pepper flakes when layering the aromatics. This introduces a subtle heat that cuts through the richness of the beef and pairs well with the salty olives.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat until steaming hot, or microwave in 1-minute intervals, stirring occasionally, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the best quality, ensure the stew is cooled to room temperature within two hours of cooking before placing it in the fridge. The flavors often deepen overnight, making the stew taste even better the next day when reheated properly.

This dish is an excellent candidate for making ahead, as the flavors continue to develop while stored. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

The next morning, simply place the insert into the slow cooker base and start the cooking cycle as planned. Do not add more than 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve this stew hot in shallow bowls to showcase the beautiful colors of the tomatoes and olives. It pairs perfectly with a side of crusty sourdough bread or over a bed of creamy polenta or mashed potatoes, which will soak up the rich, wine-infused sauce.

Garnish with a fresh sprig of rosemary to provide a bright, aromatic finish that highlights the core flavors of the dish.

Consider serving a side of steamed seasonal vegetables or a crisp green salad with a light vinaigrette to provide a refreshing contrast to the richness of the beef. A glass of the same red wine used in the recipe makes an excellent beverage pairing, tying the meal together and emphasizing the notes of the slow-cooked sauce.

Frequently asked questions

Can this stew be made with a different type of meat?

Yes, lamb shoulder cut into cubes works exceptionally well with these flavors. It provides a similar fat content and connective tissue to beef chuck, ensuring the meat remains tender and succulent throughout the long cooking process.

Why is it important not to sear the beef first?

Searing is a traditional step for flavor, but for this specific recipe, the goal is a hands-off, simple approach. The slow cooker effectively braises the beef in its own juices and the wine, which creates a deep, savory profile without the extra step of pan-searing.

Is it possible to use dried rosemary instead of fresh?

Yes, dried rosemary can be used if fresh is unavailable. Use one teaspoon of dried rosemary, as the flavor is more concentrated. Ensure it is crumbled slightly between your fingers before adding it to the pot to help release the essential oils.

Recipe card

Slow Cooker Beef Stew with Black Olives and Rosemary

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

2 lb beef chuck roast, cut into 1-inch cubes
2 cups tomatoes, sliced
1/2 cup black olives, pitted
3 cloves garlic, crushed
2 sprigs fresh rosemary
1 cup red wine

Instructions

Place the cubed beef into the bottom of the slow cooker insert. Ensure the beef is spread out in an even layer to promote consistent cooking throughout the process.
Scatter the sliced tomatoes and pitted black olives over the beef. Add the crushed garlic cloves and place the rosemary sprigs on top, ensuring they are slightly tucked in.
Pour the red wine over the ingredients. Cover and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Let the beef rest for at least 3 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 12 g
Fat: 24 g
Fiber: 2.5 g
Sugar: 5 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.