Slow Cooker Beef Stew with Tomato Sauce and Green Olives Tips, FAQ & printable recipe

Tips for success

To enhance the depth of flavor in this stew, consider searing the beef cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. This Maillard reaction creates a caramelized crust on the exterior of the meat, adding a complex, savory note to the final dish.

While the video method is purely assembly-based, this extra step is highly recommended if you have an additional 10 minutes of preparation time. Simply sear the beef in batches until browned, then transfer to the cooker.

The choice of olives significantly affects the final flavor profile of the stew. While standard green olives work well, using pimiento-stuffed olives or even Castelvetrano olives can add different textures and brightness.

If you prefer a spiciness, you can add a pinch of crushed red pepper flakes along with the oregano. Remember that the olives are quite salty, so taste the sauce only after the full cooking time is complete before deciding if any additional salt is needed, as the sauce will concentrate during the long cooking process.

Variations

• Spicy Tomato Stew: Add one finely diced jalapeño or a teaspoon of red pepper flakes during the seasoning phase to introduce a moderate level of heat to the dish.
• Red Wine Infusion: Replace 1/2 cup of the tomato coulis with a dry red wine such as Cabernet Sauvignon to add a more complex, acidic depth to the stew base.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat until steaming hot throughout, adding a splash of water if the sauce has thickened too much.

Allow the stew to cool at room temperature for no more than 2 hours before transferring it to an airtight container. Once properly cooled, store it in the refrigerator where it will remain fresh for up to 3 to 4 days. The flavors often improve after a day or two as the ingredients have more time to meld together. Always reheat only the portion you intend to serve to maintain the quality of the remaining stew.

This dish is an excellent candidate for making ahead of time. You can assemble the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. In the morning, simply place the insert into the base and turn on the cooker.

This method saves significant time on busy days. Alternatively, you can cook the entire stew in advance, cool it properly, and store it in the refrigerator. It reheats beautifully, making it a perfect solution for meal planning throughout the week.

Serving ideas

This beef stew is best served hot in shallow bowls to showcase the texture of the beef and the richness of the tomato-olive sauce. It pairs exceptionally well with crusty sourdough bread or a warm baguette, which is perfect for soaking up the remaining sauce.

A light side salad with a simple vinaigrette can provide a refreshing contrast to the richness of the stew. Consider serving it with a side of steamed green beans or roasted root vegetables if you want a more substantial meal that includes additional fresh produce.

For a more refined presentation, garnish each bowl with a few fresh parsley leaves or a small sprinkle of fresh thyme. The bright green color of the herbs will contrast beautifully with the deep red of the tomato sauce. Ensure that each serving includes a generous portion of the tender beef and the flavorful olives. If you are serving this for a dinner party, you can serve the stew directly from the slow cooker on a low-heat setting to keep it warm throughout the meal without drying it out.

Frequently asked questions

Recipe card

Slow Cooker Beef Stew with Tomato Sauce and Green Olives

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

Ingredients

• 2 lb beef cubes
• 1 onion, sliced
• 1 cup green olives, pitted
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 2 cups tomato coulis

Instructions

1. Place the raw beef cubes at the bottom of the slow cooker vessel. Spread the sliced onions and pitted green olives evenly over the beef.
2. Sprinkle the dried oregano and minced garlic over the top of the onions and olives. Pour the tomato coulis smoothly over the entire mixture until everything is well coated.
3. Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of at least 145°F (63°C). Turn off the heat and let the beef rest for 5 minutes before serving to ensure the fibers remain tender.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

6 g

Sodium

650 mg

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