The hunter’s stew cooked in a slow cooker is a rich, hearty, and flavorful dish: with slow cooking, you’ll enjoy tender, ‘melt-in-your-mouth,’ simply delicious meat. The hunter’s stew prepared in my own way will be hot and steaming upon your return home, ready to be served. What more could you ask for? The slow cooker! Because if you lack it, you won’t have this possibility. The slow cooker is indeed the electric slow-cooking pot that allows you to cook foods calmly while you do other things (you can even go out and leave it cooking), and find lunch or dinner already cooked and warm. Give it some thought. I won’t say more.
A must-see
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef chuck
- 1.7 oz vegetable mix for sauté (celery, carrot, and onion)
- 1 sprig rosemary
- 3.4 fl oz white wine
- 4 tablespoons extra virgin olive oil
- to taste salt
- 20 pitted Taggiasca olives (or black olives of choice)
- 7 oz tomato pulp
Tools
- 1 Knife for meat
- 1 Cutting board
- 1 Casserole with low sides
- 1 Slow cooker Crock-Pot
Steps
Cut the meat into small pieces. Heat a few tablespoons of extra virgin olive oil in a pan and brown the vegetable mix with the meat until golden. Season with salt. Deglaze with the wine and let it evaporate over medium heat without a lid. Once the wine has evaporated, add the rosemary. Transfer the meat to the slow cooker with its liquid, then close the slow cooker with its lid and set it to HIGH for four hours. After the first three hours of cooking, add the tomato pulp and olives. At the end of the cooking process, the slow cooker will keep the stew warm for six hours.
