Crock Pot Artichoke Beef Stew Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Steps:

• Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
• Add beef and toss to coat.
• Brown beef in oil.
• Transfer to a crock pot with a slotted spoon.
• Gradually add consommé to the skillet.
• Bring to a boil; stir to loosen browned bits from the pan.
• Stir in onions, wine or broth, garlic and dill.
• Pour over beef.
• Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
• Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through.
• Serve over hot noodles.

Steps:

• In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
• About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
• Add the cream cheese and dill, and stir until the cream cheese melts.
• Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.