Slow Cooker Stew without Tomatoes and Potatoes for those, like me, who don’t consume foods with nickel or at least try not to, and it’s very difficult because nickel is everywhere. Therefore, using nickel-free pots is easy; one obvious choice is the ceramic slow-cooker, an electric pot for low-temperature cooking. The Slow Cooker is an electric pot for long cooking times; the base uniformly heats thanks to the electric coil and keeps the terracotta at a consistent temperature. Always keep the lid on so that the heat distributed from both the bottom and sides stays inside the pot; never cook without liquids, the food must always be covered.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 793.36 (Kcal)
- Carbohydrates 13.80 (g) of which sugars 1.75 (g)
- Proteins 63.78 (g)
- Fat 48.35 (g) of which saturated 17.40 (g)of which unsaturated 20.89 (g)
- Fibers 3.23 (g)
- Sodium 845.02 (mg)
Indicative values for a portion of 280 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
- 2.1 lbs beef
- 1 stalk celery
- 1 carrot
- 1 onion
- 1.76 oz flour
- 2 tbsp extra virgin olive oil
- 1 cup white wine
- 2.1 oz olives
- 1 tsp salt
- 2 sprigs rosemary
- to taste pepper
- 2/3 cup water
Tools
- Slow cooker
- Pan
Steps
This is my Electrolux Slow Cooker; no purchase was ever more successful
I quickly coat the beef bites in flour and heat the oil in the pan to brown them.
Meanwhile, I start the Slow Cooker, and as soon as the bites are browned on all sides, I begin placing them into the already hot pot.
In the same pan, after removing the stew, I add a little oil and sauté all the seasonings, the carrot and celery with the onion, previously chopped into small pieces. I also add a nice sprig of rosemary with the olives and pepper, adjust with salt, and before transferring everything to the Slow Cooker, I deglaze with the white wine.
I cover the meat bites with all the hot vegetables and seasonings and add the warm water.
I set the Slow Cooker timer for 8 hours and close it with its lid. I’m not going to lie; I occasionally check and, if needed, gently stir the stew.
After eight hours, the Slow Cooker Stew without Tomatoes and Potatoes is ready.
About Slow Cooking
Cooking foods slowly intensifies their flavors. It is said that Count Rumford, after forgetting a leg of lamb in the oven overnight at 176°F, discovered that such slow cooking was better than fast cooking. The old-time flavor that our grandmothers delighted us with is actually the same method, leaving soups and stews in a clay or terracotta pot all day in front of the fireplace, leading to the same result.
FAQ (Questions and Answers)
Can any type of meat be used for this cooking method?
Yes, any type of meat other than beef is recommended, and it makes no difference in cooking.
Why is water added?
For Slow Cooker cooking, liquids are necessary to cover the food; do not overdo it, otherwise, it would be too liquid. The slow cooking and the lid prevent evaporation of the liquids; you need to calibrate the right amount.
