Yesterday was one of those DREARY days…..cold, raining, windy and frankly a day to stay inside if you didn’t have anything “pressing” to do. Sometimes I’m really thankful for those days; it doesn’t make me feel guilty for spending a day at home just “chilling”. I woke up actually excited about the weather because I knew I wanted to cook a big pot of hearty stew, & hurried to the grocery store to get what I needed.
A lot of times I’ll just “play it by ear” when grocery shopping. That’s what I did this time, and it turned out to be a winner. I’ve gotten to where I really like artichokes, and am trying to use them more. So I got my bags of groceries, loaded them into my car with the rain blowing SIDEWAYS and headed ‘er home.
I started with putting some all purpose flour, Old Bay Seasoning, and pepper into a gallon plastic baggie. I shook it up to get everything mixed, added the beef stew meat, and shook again to coat the beef well.
Then I transferred the beef to a big stock pot and set it aside. Using the same skillet that I just seared the beef in, I added a little butter and caramelized some red onions….then I added baby button mushrooms….then the artichokes….and finally some petite baby carrots. By that time I could have bit the air in the kitchen!
Next, I transferred the vegetable mixture to the stock pot with the beef, added some beef broth, water, red potatoes, red wine, garlic and fresh chopped parsley. The stew simmered for about an hour to cook the potatoes and let all the flavors mingle. It was some kind of good.
There’s nothing like eating a homemade bowl of stew looking out at the cold rain ~ gives me “warm fuzzies”! Here’s the printable version of this beef stew with red wine and artichokes…..save it to your recipe box for a rainy day!
- 2.5 pounds beef stew meat
- 1/2 cup all purpose flour
- 2 tsp Old Bay seasoning
- Pepper, to taste
- 3 tablespoons olive oil
- 2 tablespoons butter
- 12 ounce bag petite baby carrots
- 8 ounces baby button mushrooms
- 1 cup chopped or sliced red onion
- (1) 14 ounce can artichoke hearts, coarsely chopped
- 1.5 cups beef broth
- 1 pound red potatoes, cut into bite size pieces
- 2/3 cup red wine
- 1/2 cup fresh chopped parsley
- 1 teaspoon garlic powder
- Put flour, Old Bay seasoning, & pepper (to taste) in gallon size baggie; shake well to mix.
- Place stew beef pieces in bag & shake well to coat.
- Heat olive oil in large skillet with high sides over medium high heat.
- Cook beef approximately 5 minutes, or until brown and seared, stirring often.
- Transfer beef to large stock pot & set aside.
- Using the same skillet that the beef was just seared in, melt 2 tablespoons of butter over medium high heat.
- Place onions in skillet and saute until caramelized; then add mushrooms, artichokes, and carrots.
- Saute vegetables approximately 5-7 minutes, stirring often.
- Transfer vegetable mixture to stock pot with the beef.
- Add the red potatoes, beef broth, wine, parsley, garlic, and additional pepper if desired.
- Add just enough water to cover.
- Bring to a boil over medium high heat, reduce heat to low, cover & simmer for 1 hour.