Beef and Artichoke Stew

Recipe provided by Judith Buckeridge from the Cuttyhunk Union Methodist Church cookbook, Cuttyhunk Favorites.

Ingredients

• 1 ½ pounds beef, cubed
• 1 teaspoon salt
• 1 ½ teaspoons pepper
• 2 tablespoons oil
• 1 clove garlic
• 2 (8 ounce) cans tomato sauce
• ¼ cup red wine
• ¼ cup water
• 2 beef bouillon cubes
• ½ teaspoon dill seed

Thicken with a roux of:

• 1 tablespoon butter
• 1 tablespoon flour

Add:

• 1 can halved artichokes
• 1 can drained cooked onions (whole)
• 1 pint cooked sliced mushrooms

Directions

1. Brown beef in oil with salt, pepper, and garlic. Add tomato sauce, red wine, water, bouillon, and dill and simmer 1 ½ hours.
2. Thicken with roux. Add artichokes, onions and mushrooms. Heat through.
3.  Serve with salad, bread and the rest of the wine.

Facebook Comments