Slow Cooker Italian Beef Stew
Beef stew slow cooked with crushed tomatoes, Italian seasoning, beans and artichokes.
Ingredients
- 1 onion small, chopped
- 2 stalks celery
- 2 carrots cut into large chunks
- 2-3 cloves garlic sliced
- 1 tbsp fresh rosemary chopped
- 3 lbs stew beef or cut up shin or brisket
- 125 ml / ½ cup dry red wine such as Chianti
- 500 ml /2 cups tomato passata or crushed tomatoes
- 235 g /1 ¼ cup cannellini beans
- 6 canned or frozen artichoke hearts halved
- 90 g /1/2 cup olives
- salt
Instructions
For the slow cooker
- Chop onions, celery, and rosemary, cut carrots in big chunks and slice garlic and add to the slow cooker. Top with seasoned with salt beef cubes, then add the beans, halved artichokes and olives.
- Pour over the crushed tomatoes or tomato passata, red wine and mix well. Cook on slow for 8-10 hours.
For the Instant Pot
- Chop onions, celery, and rosemary, cut carrots in big chunks and slice garlic and add to the Instant Pot. Top with seasoned with salt beef cubes, then add the beans, halved artichokes and olives.
- Pour over the crushed tomatoes or tomato passata, red wine and mix well. Cook at high pressure for 40 minutes. Allow for manual pressure release.
Notes
- To thicken the stew use a combination of 1 tbsp of melted butter plus 1 tbsp of flour or a cornstarch slurry. Stir in the stew and let it simmer for a few minutes until is thickens.
- Alternatively you can put the metal or crock insert in the oven uncovered and reduce the liquid at 200C/400F for 20-30 minutes.
Nutrition
Calories: 424kcalCarbohydrates: 17gProtein: 55gFat: 13gSaturated Fat: 4gCholesterol: 141mgSodium: 512mgPotassium: 1109mgFiber: 5gSugar: 5gVitamin A: 3630IUVitamin C: 11mgCalcium: 114mgIron: 7mg
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