Italian Beef Stew

• 1 onion small, chopped
• 2 tablespoons olive oil
• 2 stalks celery
• 2 carrots cut into large chunks
• 2-3 cloves garlic sliced
• 1 tablespoon fresh rosemary chopped
• 2 pounds stew beef or cut up shin or brisket
• 1/2 cup dry red wine such as Chianti
• 2 cups tomato passata or crushed tomatoes
• 1 1/2 cup cannellini beans
• 6 canned or frozen artichoke hearts halved
• 1/2 cup olives
• salt

Instructions:

1. Add oil to slow cooker or Instant Pot.

2. Next add chopped onions, celery, rosemary, carrots and sliced garlic.

3. Season beef cubes with salt and add to slow cooker or Instant Pot

4. Then add the beans, halved artichokes and olives.

5. Pour over the crushed tomatoes or tomato passata, red wine and mix well.

Slow Cooker:

Cook on slow for 8-10 hours.

Instant Pot:

Cook at high pressure for 40 minutes. Allow for manual pressure release.

Serves 8