Beef Stew with Red Wine and Artichokes
The artichokes really add a nice flavor and texture to this stew.
- 2 pounds beef round
- 4 Tbs flour
Cut 2 pounds of beef round into 1" pieces and shake in a bag with 4 Tbs flour.
Brown on medium high heat in 2 Tbs oil. Meanwhile prepare:
- 1 large onion, cut in 1/8s
- 4 large cloves of garlic, diced or pressed
- 1 carrot, peeled and diced
- 2 celery stalks, diced
Remove the meat when it's browned all over (about 10 minutes) and brown the onions and garlic about 8 minutes. Remove them and brown the carrots and celery about 8 minutes. Return the beef and onions and garlic back into the pot. Add:
- 1 cup red wine
- 2 cups beef broth
- 1 small can of V8 juice
- 1 cup of tomato juice
Stir and scrape to get all the good browned bits off the bottom of the pan, then simmer for an hour to an hour and a half. Add:
- 1 more cup of red wine
- 1 can drained artichoke hearts, cutting into 1/8s if not already cut
- 1 potato, peeled and diced
- 1 cup peas (frozen is fine)
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper to taste
Simmer another hour and a half or so, until the meat is very tender.
