(Makes 4-6 servings, recipe adapted from The Olive and the Caper by Susanna Hoffman.)
Equipment:
I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe, but it could have been a little smaller. This freezes really well, so if you only have a big slow cooker I'd just double the recipe. You could also cook this on top of the pan in a heavy dutch oven if you have a stove that will simmer at very low heat.
Ingredients:
2-3 lb. beef chuck roast, cut into pieces about 1 inch (I used 2 1/2 cups beef cubes)
1-2 T olive oil (for browning beef)
1 can reduced-sodium beef broth (or use 1 1/2 cups homemade beef stock)
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 (14.5 oz.) diced tomatoes with juice
1 small can (8 oz.) tomato sauce
2 T tomato paste (optional, but it does bump up the tomato flavor)
3 T red wine vinegar
fresh ground black pepper to taste
Instructions:
In
heavy frying pan, heat 1 T oil over medium-high heat and brown half of
beef cubes, turning several times so it's well browned on all sides.
Put beef in crockpot and brown the rest of beef, adding more oil if
needed. Put second batch of browned beef cubes in crockpot. Add beef
broth to frying pan, scraping up any browned bits from the bottom of the
pan, and simmer until beef broth is reduced to 3/4 cup. Add reduced
broth to crockpot.
While beef is browning, cut the garlic into slices and cut the Kalamata Olives in half. Add garlic and olives to crockpot along with rinsed capers, bay leaves, oregano, canned tomatoes and juice, tomato sauce, tomato paste (if using), red wine vinegar, and pepper.
Cook on high for about 4 hours or a little longer, until meat is tender and flavors are well blended. (This could also be cooked on low for 8-9 hours.) Serve hot.
This printable recipe from KalynsKitchen.com.
