Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced into thick coins
  • 2 stalks celery, chopped
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 2 cups fresh kale or spinach, chopped
  • ½ cup pitted Kalamata olives, halved
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels to ensure a proper sear. Season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches until a mahogany crust forms on all sides. Transfer the browned beef to the slow cooker.
  3. In the same skillet, sauté the onions, carrots, and celery for 4–5 minutes until the onions are translucent. Stir in the minced garlic for 30 seconds, then transfer everything to the slow cooker.
  4. In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth.
  5. Pour the liquid over the beef and vegetables. Stir in the diced tomatoes, dried oregano, and smoked paprika.
  6. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the beef yields easily to a fork.
  7. Fold in the chopped kale or spinach, halved Kalamata olives, fresh lemon juice, and chopped parsley during the final 15 minutes of cooking using residual heat to wilt the greens.