Slow Cooker Beef with Zucchini, Black Olives and Smoked Lemon

Instructions

1. 1

   1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and brown the beef chuck in batches for 6-8 minutes, until colored on several sides. Transfer the beef to the slow cooker.

2. 2

   2. In the same skillet, add the remaining tablespoon of olive oil, the yellow onion, and the garlic. Cook for 3-4 minutes, stirring, until the onion softens. Add the smoked paprika, ground cumin, and dried oregano, and cook for 30 seconds more.

3. 3

   3. Add the dry white wine to the skillet and scrape the bottom for 1 minute to release the browned bits. Pour this mixture over the beef in the slow cooker.

4. 4

   4. Add the crushed tomatoes, beef broth, bay leaves, salt, black pepper, thin slices from half of the lemon, and half of the fresh parsley to the slow cooker. Stir gently.

5. 5

   5. Cover and cook on low for 6 hours (about 195-205°F / 90-96°C inside the cooker) or on high for 3 1/2 hours (about 210-215°F / 99-102°C inside the cooker), until the beef is very tender.

6. 6

   6. Uncover, add the zucchini and black olives, stir carefully, and cover again. Cook for 45-60 minutes more on low or 25-30 minutes more on high, until the zucchini is tender but not falling apart.

7. 7

   7. Remove the bay leaves and lemon slices. Squeeze the juice from the remaining lemon half into the sauce and adjust salt and pepper if needed.

8. 8

   8. Divide into shallow bowls and finish with the remaining fresh parsley on top. Serve hot.