Catalan beef stew

Prep 8 min
Plus Cooking time: 4 minutes
Makes 4 to 6 servings

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750-g to 1 kg
outside round steak, at least 1 1/2-in. thick
796-mL can
diced or whole tomatoes
1 cup
kalamata olives
2 tbsp
capers, drained
large garlic cloves, coarsely chopped, or 2 tbsp bottled chopped garlic
2 tsp
dried thyme leaves
chopped fresh parsley, or coriander (optional)


  • Trim fat from beef. Slice beef into large cubes. Cut onion into wedges. Place both in bowl of slow cooker. Stir in tomatoes. If using whole tomatoes, break up. Stir in olives, capers, garlic and dried seasonings.
  • Cover and cook until beef is tender, 4 to 5 hours on high or 8 to 10 hours on low. Add a sprinkling of chopped fresh parsley or coriander. Spoon over your favourite noodles or rice. Stew will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.

The Spanish region of Catalonia is famous for its rich hearty stews. In our easy version, tender chunks of beef are smothered in a garlicky tomato-and-black olive sauce.


Calories 274, Protein 27.3 g, Carbohydrates 10.7 g, Fat 14.1 g, Fibre 2.6 g, Sodium 1094 mg.
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