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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.

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