Slow Cooker Stew without tomato and potatoes for those like me who do not eat foods with nickel or at least try to avoid it, which is very difficult since nickel is everywhere. So using nickel-free pots is easy, one of which is the ceramic slow-cooker, an electric pot for low-temperature cooking. The Slow Cooker is an electric pot for long-term cooking, the base evenly heats thanks to the electric coil and maintains the terracotta temperature constant. Always keep the lid on so the heat distributed from both the bottom and the sides remains inside the pot, never cook without liquids, the food must always be covered.
- Difficulty: 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
- 1.8 oz flour
- 2 tbsps extra virgin olive oil
- 1 cup white wine
- 2.1 oz olives
- 1 tsp salt
- 2 sprigs rosemary
- to taste pepper
- 0.6 cup water
Tools
- Slow cooker
- Pan
Steps
This is my Electrolux Slow Cooker, never a purchase was more successful
I quickly coat the beef chunks in flour and heat the oil in the pan to brown them.
Meanwhile, I start the Slow Cooker and as soon as the chunks are ready and browned on all sides, I begin to place them in the already hot pot.
In the same pan after removing the stew, I add a little oil and sauté all the aromatics, carrot, and celery with the onion, previously cut into small pieces, I also add a nice sprig of rosemary with the olives and pepper, adjust the salt, and before putting everything in the Slow Cooker, I deglaze with white wine.
I cover the chunks with all the still-hot vegetables and aromatics and add warm water.
I set the Slow Cooker timer to 8 hours and close with its lid, I won’t deny that from time to time I check and if needed, I gently stir the stew.
After eight hours, the Slow Cooker stew without tomato and potatoes is ready.
About Slow Cooking
Cooking food for a long time means intensifying its flavors. It is said that Count Rumford, after forgetting a lamb shank in the oven overnight at 176°F, discovered that such slow cooking was better than quick cooking. The taste from the past that our grandmothers delighted us with is actually the same method, leaving an entire day in an earthenware pot or terracotta in front of the fireplace with soups and stews achieved the same result.
FAQ (Questions and Answers)
Can any type of meat be used for this cooking method?
Yes, any type other than beef is recommended and makes no difference in cooking.
Why is water added?
For Slow Cooker cooking, liquids are needed to cover the food, do not overdo it, or it will become too liquid; the slow cooking and the lid do not let the liquids evaporate, so you need to measure the right amount.
