Beef stew with peas, potatoes, and artichokes. A rich and complete main course, made creamy by the potatoes and particularly tasty and fresh thanks to the artichokes.
The first tip is to use a good quality beef stew, so you can ask your butcher for the best cut of meat available for preparing the stew.
Since this is a dish that requires a long cooking time, it can be prepared with different types of meat such as round, chuck, or shoulder.
But let’s get back to our stew: if the process seems a bit long to you, know that it is also very simple, and in the end, you will be rewarded with a delicious dish.
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 360.17 (Kcal)
- Carbohydrates 17.15 (g) of which sugars 2.75 (g)
- Proteins 24.27 (g)
- Fat 20.50 (g) of which saturated 6.53 (g)of which unsaturated 12.36 (g)
- Fibers 4.32 (g)
- Sodium 664.32 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beef Stew with Peas and Artichokes
- 1.1 lbs beef (cut into stew-sized pieces and not too lean)
- 3 potatoes
- 4 artichokes
- 5.3 oz frozen peas
- 1 yellow onion
- 1 stalk celery
- carrot
- 8.8 oz canned tomatoes (chopped)
- 0.42 cup red wine
- 1 leaf bay
- to taste olive oil
- salt
Tools
- Casserole
- Blender / Mixer
- Wooden Spoon
Beef Stew with Peas and Artichokes
Peel an onion, peel a carrot, and clean the celery, wash and chop finely.
In a casserole, let it soften with the four tablespoons of oil.
Meanwhile, cut the stew meat into equal-sized pieces.
Add them to the pan.
The meat should be browned very well. Stir it often.
Deglaze with the wine and let it evaporate.
Add the chopped tomatoes, stir, add a bay leaf.
Cover everything with water and let it cook for about 1/2 hour once it comes to a boil, cover with a lid and lower the heat.
Stir from time to time.
The times are indicative depending on the type of meat you use.
In the meantime.
Clean the artichokes by removing the tougher outer leaves, cut off the spines, quarter them, remove the inner choke, cut them in half, and immerse them in acidulated water.
If the artichokes have good stems, peel them, cut them into pieces and save this excellent part as well.
Clean the potatoes, wash them, cut them into pieces, and also soak them in cold water.Halfway through cooking the meat, you can add the potatoes, artichokes, and peas.
If necessary, add more water or vegetable broth to ensure the vegetables finish cooking.
Let the stew rest for 5 minutes and serve.
Enjoy your meal!
Tips
The stew recipe has always been prepared with veal because it is both delicate and flavorful, and additionally, it is lean, protein-rich, and easily digestible. For cooking stew, you can choose between different cuts of veal, with the most suitable being the shoulder clod. Surely the most economical and versatile part is the veal pulp. Another ideal cut is the veal cheek, which becomes surprisingly tender. Excellent options also include chuck, shank, and especially the round. You can also make stew with osso buco, the meat is very tender, and the cooking time is drastically reduced.
It can be stored in the refrigerator for 2/3 days in an airtight container. I used veal, but you can also use turkey, beef, or lamb.
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