This makes a pretty big pot of stew with 3 pounds of beef and a full bottle of wine. But if you think it will be too tomato-heavy for your tastes, feel free to use half the amount called for… I don’t think using less will hurt the flavor.

Thanks for your comment Michal! I’m glad you enjoyed the stew. I sometimes wonder if the rating system I’m using gets spammed… I’m certainly open to criticism but I test and eat every recipe I share here, and I don’t share anything that turns out poorly. Anyways, appreciate your review :-)

I don’t do a lot of crockpot cooking so I can’t say for sure, but I imagine this would need more than 2-3 hours? You could definitely try it and just keep an eye on it… probably the longer it cooks, the more tender and flavorful it will be!

Hi Savannah, sorry I didn’t get back to you in time! I don’t have a crockpot myself, but I think this recipe would adapt well to one. If you tried it, please post the amount of time you ended up cooking for here for others to see!

Hi Alexandra – Sorry I didn’t get back to you sooner! I always use Kalamata olives as my “pitted black olives,” although I realize that might be confusing given that that phrase often refers to the canned version. Hope you enjoyed the recipe!

Hi Danielle – I don’t cook with a crockpot so I couldn’t tell you exactly, but it seems like the sort of recipe that would adapt well. My guess is that it would need a longer amount of time. If you do try it, it would be great if you could leave a note here about what worked for you so others can find out!