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Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker stir together meat, beans, tomatoes, garlic, salt and oregano.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Stir in spinach and artichoke hearts.
Ladle stew into bowls over hot cooked orzo. If desired, sprinkle with cheese.