Rating: 4 stars
89 Ratings
  • 5 star values: 41
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 6

A nice warm dish served over pasta.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.

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  • 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.

Nutrition Facts

416 calories; protein 29.9g; carbohydrates 14.1g; fat 26.2g; cholesterol 83.5mg; sodium 1452.8mg. Full Nutrition
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Reviews (88)

Most helpful positive review

Rating: 5 stars
09/19/2017
The recipe as shown calls for 32 oz. of beef stock. This makes it much too soupy. I used about 10 oz. and added a small can of tomato paste toward the end to make it more like a sauce. Poured it over small shells pasta. Tastes terrific! Highly recommended. Read More
(46)

Most helpful critical review

Rating: 3 stars
01/03/2018
This is absolutely delicious but I gave it only 3 stars because the amount of liquid called for is about three times too much. There's no way you achieved what's in the photo with that much liquid. Next time I'll use a 10 oz can of beef broth and an 8 oz can of tomato paste. You can always add a bit of water if it begins to look dry near the end of the cooking time. I also agree with others that you need to add the artichokes and olives an hour before it's done. If you use less liquid adjust the spices accordingly to about half what is called for. I'll make this again my way. Read More
(11)
89 Ratings
  • 5 star values: 41
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
09/18/2017
The recipe as shown calls for 32 oz. of beef stock. This makes it much too soupy. I used about 10 oz. and added a small can of tomato paste toward the end to make it more like a sauce. Poured it over small shells pasta. Tastes terrific! Highly recommended. Read More
(46)
Rating: 5 stars
10/06/2017
Loved. Made as is but did add artichokes and olives an hour before being done. It is very soupy the way it's listed to be made. I ate it as soup. Use much less liquid if you want to use it over pasta. Very good. Read More
(16)
Rating: 4 stars
07/09/2017
Great flavor but the artichokes (which I doubled) got so mushy; they had absolutely no texture or flavor. The olives managed to hold their texture but they also lost their flavor. Next time I'll add more herbs and I won't add the artichokes and olives till the last hour. Read More
(16)
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Rating: 3 stars
01/03/2018
This is absolutely delicious but I gave it only 3 stars because the amount of liquid called for is about three times too much. There's no way you achieved what's in the photo with that much liquid. Next time I'll use a 10 oz can of beef broth and an 8 oz can of tomato paste. You can always add a bit of water if it begins to look dry near the end of the cooking time. I also agree with others that you need to add the artichokes and olives an hour before it's done. If you use less liquid adjust the spices accordingly to about half what is called for. I'll make this again my way. Read More
(11)
Rating: 4 stars
03/16/2017
Yum! This is a delicious dinner. I used fresh artichokes (including the stems) and fresh herbs. I sautéed the onion with the beef while it was browning. I cooked everything on high for three hours. The meat was so tender and the sauce this recipe creates is fantastic. Leftovers made an excellent sauce for pasta. Thank you for the recipe. Read More
(10)
Rating: 5 stars
11/22/2017
No changes made it exactly as described. You know it's good when one of the guests takes that first bite and just quietly moans...it was delicious! Read More
(9)
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Rating: 4 stars
07/01/2019
This turned out great but after reading some of the reviews I did make a few modifications. I decided to use half the beef broth as almost all of the reviews I read said there was way too much broth. A few reviews also said that the olives and artichokes had little or no flavor. So I decided to test it myself. I split the olives and artichokes in half and put 1 half in the beginning on top of the meat as the recipes directs to and the remanding half about 15 minutes before it was done. The olives and artichokes that I put it n onto the meat or n the beginning did have no taste but the ones I put in at the end did. This dish is amazing and thank you for it!! Read More
(8)
Rating: 5 stars
02/08/2018
I was waffling between this and another recipe to use a huge beef chuck roast I found on sale. Made very few adjustments to this that were ideas I picked up from the other recipe. Coated the roast in kosher salt pepper then flour before browning in olive oil. Then cut up into pretty large chunks and put in crock pot. Topped with onion and garlic as directed but added extra artichokes and kalamata olives. Sauce tomatoes and spices all same except skipped the beef broth and added just a can (about 1-1/2 cups) of Cabernet. Meant to cook on low for five hours but accidentally left it on high! Still turned out fine. Just fished out the meat to the surface and shredded with two forks. This is NOT too much liquid once meat is shredded and all mixed up with extra helpings of artichokes and olives. Served over pipe rigate pasta (short curved tubes are good for holding the sauce). Amazing flavor with wine and olives. Making this again and again! Read More
(7)
Rating: 4 stars
01/19/2018
Too much liquid! Read More
(5)