Step 1

Chop onions, celery, and rosemary, cut carrots in big chunks and slice garlic and add to the slow cooker. Top with seasoned with salt beef cubes, then add the beans, halved artichokes and olives.

Step 2

Pour over the crushed tomatoes or tomato passata, red wine and mix well. Cook on slow for 8-10 hours.

Step 3

Chop onions, celery, and rosemary, cut carrots in big chunks and slice garlic and add to the Instant Pot. Top with seasoned with salt beef cubes, then add the beans, halved artichokes and olives.

Step 4

Pour over the crushed tomatoes or tomato passata, red wine and mix well. Cook at high pressure for 40 minutes. Allow for manual pressure release.