Crock Pot Artichoke Beef Stew Food

CROCKPOT ARTICHOKES

Steps:

• Rinse Artichokes with water.
• Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
• Trim top inch off artichoke; heart will be exposed.
• Rub halved lemon over exposed artichoke heart to prevent browning.
• Open up petals to spread apart the artichoke & better expose the heart.
• Place artichokes into crock pot & squeeze lemon juice evenly over the top.
• Drizzle olive oil over artichokes.
• Salt artichokes & top with garlic.
• Pour approximately 1 cup of white wine into bottom of crock pot - add water until there is a 2-inch depth of liquid in the base of the slow cooker. The bottom 1/4 of the artichoke can be covered in the liquid.
• Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours-remember, I used jumbos!)

ARTICHOKE BEEF STEW

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.

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES

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.

CROCK POT ARTICHOKE BEEF STEW

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.

MEDITERRANEAN ARTICHOKE STEW

Steps:

• Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
• Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
• Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
• Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

ARTICHOKE STEW

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.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW

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.

CROCK POT BEEF STEW

Steps:

• Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce; pour overall.
• Cover and cook on low 7-8 hours or on high 4-5. (I have found that I usually have to put this on high for about 6-7 hours, not sure if it is just my crock pot).
• Notes:.
• Instead of sprinkling the meat with soy sauce, salt, paprika, pepper and flour as the recipe says, I mix those all together in a bowl. This prevents the flour from becoming clumpy.
• Instead of chopped onion I use some of the small white boiling onions. I don't like onions but my husband does; these stay together pretty well and are easy for me to avoid.
• I tend to use baby carrots, I just find them easier to cut and don't have to peel them.
• I also like to add a couple dashes of cayenne pepper, it adds a zing.
• For the beef broth (I don't usually keep that on hand) I dissolve 1 beef bouillon cube into 1 cup boiling water.
• Lisa wrote that she sometimes will add about a 1/4 cup of BBQ sauce on the very top before she puts the cover on. Any variety, she says that adds an extra kick.

HEARTY VENISON STEW - CROCK-POT

Steps:

• Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
• Add remaining ingredients and stir to mix.
• Cover and cook on low for 8-10 hours or high for 4-5 hours.