SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES
A nice warm dish served over pasta.
Provided by JennaBee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h28m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g
ARTICHOKE STEW
Make and share this Artichoke Stew recipe from Food.com.
Provided by libansea _diana
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
- add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
- dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
- add salt and all spice and black pepper.
- add the diced carrots which should be previously boiled.
- add the diced artichoke hearts (cut every heart into four pieces).
- if water is less add more water to adjust it.
- adjust the salt to taste.
- fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
- Serve with rice.
Nutrition Facts : Calories 174.8, Fat 3, SaturatedFat 0.5, Sodium 1072.7, Carbohydrate 34.9, Fiber 13.9, Sugar 7.8, Protein 9
CROCK POT ARTICHOKE BEEF STEW
Make and share this Crock Pot Artichoke Beef Stew recipe from Food.com.
Provided by Miss Annie
Categories Stew
Time 7h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 544.7, Fat 29.1, SaturatedFat 9.6, Cholesterol 138.2, Sodium 859.7, Carbohydrate 18.9, Fiber 6.5, Sugar 3.1, Protein 44.5
MEDITERRANEAN ARTICHOKE STEW
A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.
Provided by DaphneM
Categories Stew
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
- Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
- Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
- Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven 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 cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
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