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Update 9/27/15: I tweaked the recipe and re-photographed this ohhhhh so comforting Artichoke Beef Stew. It’s one of my favorite rainy day comfort foods!
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. There’s nothing I love more than having a glass of wine (or a cold beer!) on a rainy weekend day while simmering a big pot of awesomeness.
I have a new love of artichokes and came up with this recipe while browsing the aisles of the grocery store. I knew I wanted to make some kind of stew or soup and I knew I wanted it to incorporate artichokes… so BAM! Some of the best things happen on a whim… LIKE THIS!
It’s chock full of all the things I love: Beef, artichokes, mushrooms, carrots, onions and potatoes. And it’s not complete without a crusty hot loaf of french bread to sop the juices up with! What is your favorite comfort food to cook on a rainy day?
By the way, I promised myself I’d never take my old photographs off of the blog so I could remember measure the progress in my love for food photography. This bowl of Artichoke Beef Stew in 2012 was just as good as the bowl in 2015! 🙂
Artichoke Beef Stew
- Prep Time: 10 mins
- Cook Time: 80 mins
- Total Time: 1 hour 30 mins
- Yield: 6 servings
Print Recipe
Pin RecipeIngredients
- 2–1/2 pounds beef stew meat
- 1/2 cup all-purpose flour
- 2 teaspoons Old Bay Seasoning
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chopped or sliced red onion
- 8 ounces baby button mushrooms
- 1 (12-ounce) bag petite baby carrots
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1 (10-1/2 ounce) can beef broth
- 1 pound red potatoes, cut into bite-sized pieces
- 2/3 cup red wine
- 1/2 teaspoon garlic powder
- water
- Salt and pepper, to taste
- Fresh chopped parsley
Instructions
- Put flour, Old Bay seasoning and 1/2 teaspoon of pepper in a gallon size plastic baggie. Seal and shake to incorporate.
- Place beef pieces in bag and shake well to coat.
- Heat olive oil in large skillet with high sides over medium high heat.
- Cook beef about 5 minutes (or until brown and seared), stirring often.
- Transfer beef to large stock pot and 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 the vegetable mixture to your stock pot with the beef.
- Add the red potatoes, beef broth, wine, garlic powder and additional pepper if desired.
- Top with just enough water to cover.
- Bring to a boil over medium high heat and reduce heat to low. Cover and simmer for 1 hour. Top with fresh chopped parsley.
Al Godley says
Love this recipe. Artichokes…take them or leave them but the great thing is this recipe is not all about them. So much to love here! I was wondering if you deglazed the pan after all the cooking or did the veggies naturally deglaze it? The fond in the bottom often has some of the best flavors!
The Blond Cook says
The veggies did it ~ I’m assuming the water/moisture in the mushrooms helped ~ I just scraped out what tiny bit there was left and cooked it all up in the big pot!
Valerie | From Valerie's Kitchen says
I’ll take a bowl, please! I’m so glad you kept one of the old photos in the post. It’s fun to see how much your photography skills have improved over the years. Gorgeous!
Amy @ The Blond Cook says
Thank you so much, Valerie! 🙂