Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes (Low-Carb, Gluten-Free, Paleo)

The generous amount of garlic is sweet and delicious in this Garlic Lover's Crockpot Beef Stew with Olives, Capers, and Tomatoes.

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

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!

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