Stew and artichokes in Slow Cooker, I use it every week, the Slow Cooker. A slow cooking is what you need to cook the stew of any kind or quality of meat. The neck, second category, as well as the chuck, the rump, or the boneless shoulder are suitable for preparing the stew, and that’s what I used: the boneless shoulder. I’m not an expert, but thanks to the butcher down the street who enlightens me when needed about the various cuts and their purposes. You don’t need to buy only prime cuts of meat, but depending on what you need to prepare, a different cut is fine, as in this case for the stew. Just a few words about the slow cooker that is also perfect for vegetables, I cook the ribollita with zero effort and maximum yield.

Preparation time: 40 Minutes
Portions: 6
Cooking methods: Slow Cooking
Cuisine: Italian
Seasonality: Fall, Winter and Spring, All Seasons

309.16 Kcal

calories per serving

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Energy 309.16 (Kcal)
Carbohydrates 10.21 (g) of which sugars 0.70 (g)
Proteins 20.76 (g)
Fat 21.13 (g) of which saturated 6.28 (g)of which unsaturated 7.04 (g)
Fibers 4.14 (g)
Sodium 529.71 (mg)

Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to prepare stew and artichokes

1.32 lbs beef (stew)
2 artichokes
0.07 cups flour (gluten-free)
0.25 cups extra virgin olive oil
0.21 oz rosemary (fresh)
1 tsp rosemary (dried)
4 leaves lemon
1 tsp black peppercorns
1 pinch sweet paprika
0.21 oz salt
2 lemon zest

Tools

Slow cooker
Pan
Ladle
Wooden spoon
Bowl
Knife

Steps

I clean the artichokes and cut them into wedges, keeping them in water and lemon to prevent oxidation.
I season the stew with salt, paprika, dried rosemary, peppercorns, and coat it in gluten-free flour.
I put the extra virgin olive oil and the floured stew in the pan and brown it on all sides. I add fresh rosemary, lemon peel and leaves. I deglaze with white wine and let it evaporate. I also add the artichoke stems. I clean and cut the artichokes into wedges and place them in the Slow Cooker. I also add the stew from the pan with all the flavors and aromas.
I start the Slow Cooker on High mode for 4 hours and then for 3 hours on Low.
And here it is ready: Stew and Artichokes in Slow Cooker.
You’ll need bread (gluten-free if necessary) for dipping, don’t get caught unprepared.
Garnish with fresh rosemary and serve immediately.