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! 🙂
- 2-1/2 pounds beef stew meat
- ½ cup all-purpose flour
- 2 teaspoons Old Bay Seasoning
- ½ 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
- ⅔ cup red wine
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh chopped parsley
- Put flour, Old Bay seasoning and ½ 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.