Beef Stew with Artichokes &  Autumn Roots Vegetables 



  • 3 kg beef chuck or beef brisket or Flank  

  • 125 ml olive oil

  • 200 ml red wine

  • 125 g flour

  • 500 g white onion diced

  • 5 pc chopped garlic

  • 200 g tomato puree’

  • 2 lt beef stock

  • 1 pc bay leaf

  • pinch thyme

  • celery leaves

  • 10 g sea salt

  • fresh black pepper


  • 1 kg Fresh Artichokes (cut into 1 cm cubes)

  • 200 g celery root or Green Celery cut (Mirepoix)

  • 200 g carrots dice (Mirepoix)

  • 200 g pearl onion

  • 200 g potato (Mirepoix)

  • 250 g tomato chopped (Mirepoix)

  • salt to taste

  • pepper to taste


  1. Cut the beef in cubes (2.5cm)

  2. Heat the oil In a brazier until very hot, add the meat and brown well, stir occasionally to brown all sides,

  3. Add the onion and garlic to the pan and continue to cook until onion is slightly brown.

  4. Add the flour to the meat and stir to make a roux, slightly brown

  5. Add the red wine 

  6. Add the tomato paste and the beef stock and bring to boil. (place in an oven at 165C for 2 hours)

Garnish of the beef stew

  1. Cut the celery and carrots in large dice

  2. Blanch the carrots and celery separately till well tender

  3. When the  meat is tender, adjust seasoning, degrease the sauce

  4. Add the blanched vegetables and the tomato dice

  5. Immediately before serving, add the green peas on the top


It is recommended to serve the stew with some polenta or Goat Cheese creamy potatoes.



Buon Appetito