•1 tablespoon grapeseed oil
•2 pounds grass fed/finished stewing beef
(*We get our grass fed/finished beef from RWR – Reverent Wild Ranch. THE BEST beef EVER!)
•1 (14 ounce) can organic artichoke hearts, drained and halved
•1 onion, diced
•4 cloves garlic, chopped or more to taste
•1 (32 fluid ounce) container organic beef broth
•1 (15 ounce) can (pressure cooked) tomato sauce
•1 (14.5 ounce) can (pressure cooked) diced tomatoes
•1/2 cup pitted and roughly chopped Kalamata olives (optional)
•1 teaspoon dried oregano
•1 teaspoon dried parsley
•1 teaspoon dried basil
•1/2 teaspoon ground cumin
•1 bay leaf
1. Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
2. 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.
3. Cook on Low until beef is tender, about 7 hours.
*If you’re interested in ordering beef or lamb from RWR, let us know. We are a drop-off point for them.