Artichoke Beef Stew Recipes

JOOLS'S FAVOURITE BEEF STEW

Steps:

• Preheat the oven to 160ºC/300ºF/gas 2.
• Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
• Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
• Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
• Bring to the boil, place a lid on top, then place in the oven until the meat is tender - sometimes this takes 3 hours, sometimes 4 - it depends on what cut of meat you're using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it's ready.
• Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you're ready to eat.
• The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
• Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference - as soon as it hits the hot stew it will release an amazing fragrance.

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES

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.

ARTICHOKE BEEF STEW

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.

CROCK POT ARTICHOKE BEEF STEW

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.

POOR MAN'S ARTICHOKE STEW

Steps:

• Cut stem off an artichoke and break off tough outer leaves. Cut about 1 inch from the tip to remove spines. Cut into quarters and remove hairy choke and spiny purple leaves. Cut heart from the choke and separate the leaves. Place leaves and heart in a bowl of water; add lemon juice to prevent discoloration. Repeat with remaining artichokes.
• Heat 2 tablespoons olive oil in a saucepan. Drain and add artichokes; cook and stir until coated with oil, about 2 minutes.
• Transfer artichokes to a large pot. Add chicken broth and Italian seasoning. Simmer until artichoke leaves are soft, about 1 hour.
• Heat remaining 1 tablespoon olive oil in the saucepan. Cook and stir onion and garlic until softened, about 5 minutes.
• Transfer onion and garlic to the pot of artichokes; stir in potatoes and canned artichokes. Cook for 15 minutes. Add stewed tomatoes. Continue cooking until potatoes are soft, about 10 minutes more. Divide among serving bowls.

ARTICHOKE AND BEEF STEW

Steps:

• Preheat oven to 350 degrees fahrenheit. Add the meat, onion, 7 spices or all spice, salt and pepper to a stock pot over high heat. Cook, stirring frequently, until browned, about 5 minutes. Top with 4 c water. Bring to a boil, cover and reduce to simmer. Leave for about 1.5 hours (up to 2), beginning to check if the meat is tender at 1 hour. If making ahead, reserve cooking liquid and meat separately in the refrigator up to 2 days.
• Meanwhile, place artichoke hearts on foil-lined baking sheet. Drizzle with vegetable oil and cover with foil. Roast in the oven until browned and a fingernail punctures the edge of a heart, about 1 hour. Can be roasted up to 2 days ahead.
• When ready to assemble stew, melt butter in a large, heavy-bottomed pot over medium-high heat. When foam subsides, add the flour and whisk constantly for about a minute. Add 3 c of meat cooking liquid and whisk until completely smooth. Bring to a boil and add the artichoke. Simmer until soft, about 30 minutes. Adjust seasoning and add salt if necessary. Add lemon juice and meat. Simmer until heated through.
• Garnish with chopped parsley and serve immediately with rice. Can be made up to 3 hours ahead, reheat before serving.

ARTICHOKE BEEF STEW

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.

BEEF STEW IN ARTICHOKE BROTH

Steps:

• Add the cooking fat to a slow cooker (or Instapot) and add the cubed beef, carrots, tomatoes, zucchini, green onion, salt and pepper.
• Add the cup of artichoke water to the slow cooker.
• Cook on low for 4-6 hours (or set to 35 minutes for an Instapot and allow steam to release for 30 minutes)
• Stir in artichoke hearts and fresh parsley