Beef Stew with Artichokes & Autumn Roots Vegetables
Ingredients
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3 kg beef chuck or beef brisket or Flank
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125 ml olive oil
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200 ml red wine
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125 g flour
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500 g white onion diced
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5 pc chopped garlic
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200 g tomato puree’
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2 lt beef stock
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1 pc bay leaf
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pinch thyme
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celery leaves
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10 g sea salt
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fresh black pepper
Condiments
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1 kg Fresh Artichokes (cut into 1 cm cubes)
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200 g celery root or Green Celery cut (Mirepoix)
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200 g carrots dice (Mirepoix)
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200 g pearl onion
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200 g potato (Mirepoix)
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250 g tomato chopped (Mirepoix)
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salt to taste
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pepper to taste
Method
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Cut the beef in cubes (2.5cm)
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Heat the oil In a brazier until very hot, add the meat and brown well, stir occasionally to brown all sides,
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Add the onion and garlic to the pan and continue to cook until onion is slightly brown.
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Add the flour to the meat and stir to make a roux, slightly brown
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Add the red wine
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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
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Cut the celery and carrots in large dice
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Blanch the carrots and celery separately till well tender
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When the meat is tender, adjust seasoning, degrease the sauce
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Add the blanched vegetables and the tomato dice
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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
