Slow Cooker Mediterranean Beef With Artichokes 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:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil 4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
• Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
• Cover; cook on Low heat setting 4 hours.
• Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.

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:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

Steps:

• Coat 12-inch nonstick skillet with cooking spray.
• Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker.
• Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours.
• (note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first).
• About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well.
• Stir into slow cooker, cover and cook on low heat for 15 minutes more.

Steps:

• Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
• Add tomatoes, artichoke hearts, basil, and salt.
• Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
• Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
• A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.