Artichoke Beef Stew

  • Prep Time: 10 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 servings


  • 21/2 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


  1. Put flour, Old Bay seasoning and 1/2 teaspoon of pepper in a gallon size plastic baggie. Seal and shake to incorporate.
  2. Place beef pieces in bag and shake well to coat.
  3. Heat olive oil in large skillet with high sides over medium high heat.
  4. Cook beef about 5 minutes (or until brown and seared), stirring often.
  5. Transfer beef to large stock pot and set aside.
  6. Using the same skillet that the beef was just seared in, melt 2 tablespoons of butter over medium high heat.
  7. Place onions in skillet and saute until caramelized; then add mushrooms, artichokes and carrots. Saute vegetables approximately 5-7 minutes, stirring often.
  8. Transfer the vegetable mixture to your stock pot with the beef.
  9. Add the red potatoes, beef broth, wine, garlic powder and additional pepper if desired.
  10. Top with just enough water to cover.
  11. Bring to a boil over medium high heat and reduce heat to low. Cover and simmer for 1 hour. Top with fresh chopped parsley.