Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes

The generous amount of garlic is sweet and delicious in this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes, and this delicious stew is low-carb, Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet Phase One, and can easily be Paleo or Whole 30 approved. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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I have so many cookbooks that invariably a book I really like gets pushed to the bottom of the pile, and later I rediscover it. That’s exactly what happened when I made this Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes, inspired by a recipe from  The Olive and the Caper, a book about Greek Cooking written by Susanna Hoffman.

The inspiring recipe calls for 100 cloves of garlic, and although I used less than that, this is a stew for people who really like the flavor of slow-cooked garlic.   If you’ve never had garlic that’s been cooked for a long time, it’s sweet and delicious, and this stew smelled amazing while it was cooking.

Besides the garlic, there are Kalamata Olives, capers, bay leaves, Greek Oregano, and a touch of red-wine vinegar adding a lot of flavor to the tomato-based stew.  I cooked this on high for a little over four hours, but if you’re looking for something that can cook on low all day, this recipe would be perfect for that.  I do recommend browning the beef, which you can do the night before and keep it in a container in the fridge overnight, just in case daylight savings time is making your mornings a little more rushed than usual!

Watch the steps for this recipe. See more slide show videos on My You Tube Channel.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on
Cut the beef into 1 inch pieces and brown well in olive oil.  Prepare one cup each of sliced Kalamata Olives and Garlic Cloves.  (I used peeled Christopher Ranch Garlic Cloves for the garlic, which made it easy.)

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on
Deglaze the pan with the beef stock and then simmer until it’s reduced to 3/4 cup.  Gather the capers, bay leaves, diced tomato, tomato sauce, tomato paste, red wine vinegar, and also some Greek Oregano (which didn’t make it into the photo!)  You can do all this preparation the night before and keep ingredients in the fridge in a covered container if your mornings are busy.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on
Here’s the stew at the beginning of the cooking time and how it looked when it was done.

Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes found on

So, so delicious; hope you will try it if you like garlic. For a tasty low-carb meal I’d love this with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese.

Beef Stew with Olives and Garlic
Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes was updated with better photos March 2015, and just for fun, here’s the photo from the original post back in 2008. Obviously I was into close-ups in those days!

Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes
(Makes 4-6 servings, recipe adapted from The Olive and the Caper by Susanna Hoffman.)

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.

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


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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone, this stew is a perfect main dish for a low-carb or low-glycemic eating plan or any phase of the South Beach Diet. With approved ingredient choices it’s also Paleo or Whole 30 approved.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Delicious Ideas for Garlic Lovers:
World’s Easiest Garlicky Green Beans Stir-Fry ~ Kalyn’s Kitchen

Steamed Shrimp with Garlic Oil from Rasa Malaysia

Roasted Broccoli with Garlic ~ Kalyn’s Kitchen

Garlic-Lover’s White Bean Soup from Farmgirl Fare

Cauliflower with Garlic and Lemon ~ Kalyn’s Kitchen

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36 comments on “Garlic Lover’s Crockpot Beef Stew with Olives, Capers, and Tomatoes”

  1. That sounds delicious Kalyn! I make a garlic curry with an obscene amount of garlic because I loved it’s slow cooked flavour so much. I also love to roast it whole and then squeeze the cloves out – yummy!

  2. Thank you for the recipe and for mentioning the crockpot size that you used. Many people don’t know that this can make or break a dish. I have three different sizes for this very reason. This recipe has been put on my to-do list.

  3. That looks just delicious! I think it’s time to bring out my crockpot. You won me over with the slow cooked garlic and olives. Yum!

  4. I’m always looking for great recipes for my slow cooker. I love the combination of beef and olives.

  5. I do not have a crockpot but I make these kind of dishes in a large baking dish on slow heat in the oven. Works well. I simply love garlic and this is going to be a wow dish!

  6. Anything with Kalamata olives and capers is ok by me… and I’ve never had them in a stew! Sounds like a good choice for our next rainy day.

  7. That looks so good! I love to use my crockpot and am always looking for a great new recipe. Gotta try this one!

  8. Thanks for the link, Kalyn – I appreciate it! The linguine recipe is one of my favorites. My post desperately needs a better photo – this will be my reminder to get on it!

  9. I’m just getting started on south beach and your site is very helpful. However, the link on the right to “a month of phase one recipes” does not work. I keep getting the snack post. Is that link no longer available?

  10. Very glad to hear people are liking the sound of this recipe. I just loved it. (Plus anything that cooks without being watched and makes your house smell good gets my attention.)

    Angak, the link for “a month of South Beach recipes” is a link for the monthly archives of January 2007, when all the recipes I posted for the month were phase one. The snack post is simply the last day of the month, but if you scroll down farther, you’ll get a lot of phase one recipes. You can also search for phase one by using the recipe archives; every recipe link in the archives lists the phase it’s suitable for.

  11. ooo… I LOVE kalamata olives and have never thought to pop them into a stew. What a nice twist!

  12. Wow, I’ve never would have thought to put olives and capers in a beef stew. Very interesting, I will have to try it.

  13. Hi Kalyn, am the silent and honest reader from London,i love your there any personal suggestion from you to replace meat in this recipe or any recipe which involves meat like chicken,lamb,beef……??

  14. Now THAT is one awesome stew! I gave my crockpot to my daughter (somehow I rarely used it), and I know she’ll love this recipe.

    Thaks for sharing.

  15. Rasshmi, I’m not an expert at cooking with meat substitutes like tofu or tempeh, but I do think portabella mushrooms would taste great in this as a substitute for the meat. It would be a slightly different flavor, but equally good, in my opinion.

    Hmm, maybe I’ll try making it like that myself, sounds good.

  16. Nice looking stew Kalyn! Isn’t amazing how much garlic mellows when it’s been braising for awhile.

  17. I love garlic and red wine and this recipe is *perfect* for me!

  18. Beef stew with olives and capers sounds really tasty.

  19. Yum – I made something very similar last winter and loved it. This is perfection!

  20. Yum! Thank you for this recipe! I received a crockpot as a gift, but have no clue what to do with it. This looks like it would be a winner. 🙂

  21. Wow, looks delish!! I just found you and I’ll be back!!! °Ü°

  22. I know there are people who think you have too many cookbooks if you can loose and forget about them only to rediscover them. I on the other hand happen to think it’s a great joy in life.
    This looks really fabulous Kalyn!

  23. This looks delicious. I love using the crockpot for flavorful dishes with minimal muss and fuss. This is a must try. Thanks

  24. Looks great! I have this cookbook too, and haven’t used it in a while. Thanks for reminding me of it!

  25. I made this over the weekend, and it is one of the best dishes I have ever had. It tastes like the food I had in Italy! Thanks for such a great recipe! One thing I changed was subbing fresh oregano for dried, and I think it was an improvement.

  26. I have never met a crock pot dish that had this much flavor. I would totally use this as a spaghetti sauce with ground beef. Or just palin with out the stew meat. Wonderful!!!!

  27. Anonymous and Nicole, thanks to both of you for the nice feedback. Love the idea of subbing fresh oregano too.

  28. I just found this recently, absolutely love it. I made it a few weeks ago and finally finished off the leftovers out of the freezer. Now I'm back for another round!

    The garlic and olives really just meld into an amazing flavor combination. I've been debating how to tweak it a bit, haven't quite decided on what route to take though. I'll check back in if I do something interesting with it.

    Thanks for the tasty!
    Eat your beer

  29. Oh my goodness, this is fantastic. I figured anything with a cup of garlic had to be good, and this certainly did not disappoint. This was absolutely fantastic, and has definitely earned its place in my regular crock pot rotation. It made the entire house smell heavenly. If all "health" food tasted like this, I wouldn't need to diet!

  30. So glad you enjoyed it!

  31. Wow! This recipe has me drooling, Kalyn! Love all the ingredients and I gotta try this one before warm weather! Great post!

  32. Sounds Italy and Mediterranean areas, nice!

  33. Thanks; glad you like it.

  34. I made this and doubled the recipe – and even though I love garlic I might suggest just using a single batch amount! Or at least not quite double the amount! I will be making this again!

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