Crock Pot Artichoke Beef Stew Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Steps:

• Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
• Add beef and toss to coat.
• Brown beef in oil.
• Transfer to a crock pot with a slotted spoon.
• Gradually add consommé to the skillet.
• Bring to a boil; stir to loosen browned bits from the pan.
• Stir in onions, wine or broth, garlic and dill.
• Pour over beef.
• Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
• Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through.
• Serve over hot noodles.

Steps:

• In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
• About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
• Add the cream cheese and dill, and stir until the cream cheese melts.
• Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.

Steps:

• Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
• add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
• dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
• add salt and all spice and black pepper.
• add the diced carrots which should be previously boiled.
• add the diced artichoke hearts (cut every heart into four pieces).
• if water is less add more water to adjust it.
• adjust the salt to taste.
• fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
• Serve with rice.