Remember when we steamed our first batch of artichokes last week and restrained ourselves from eating the hearts? As hard as it was, we saved them for a good cause, a big pot of beef and artichoke stew.
I used organic, grass-fed stew meat, tons of veggies and a splash of good local beer. The stew was hearty but not too heavy with amazing flavor. The artichoke hearts were my favorite part.
When the sun starts to go down, I sometimes have to take the food outside to get a decent photo. My buddy Hobbs thinks this is torture.
On to the recipe!
Beef & Artichoke Stew
-1 lb. stew meat (preferably organic), cut into 1-inch pieces
-2 Tbsp. olive oil
-2 green peppers, diced
-1 onion, diced
-3 cloves garlic, minced
-3 tomatoes, diced
-2 zucchini, diced
-1 cup carrots, diced
-1 can potatoes, diced
-1/4 cup whole wheat flour
-sea salt & pepper to taste
-1 tsp. dried basil
-1 tsp. dried thyme
-4 artichoke hearts, diced
-1 cup low-sodium, free-range chicken broth
-1 cup dark beer
-handful fresh basil and cilantro, chopped (optional)
1. Place flour and seasonings into a plastic bag, add meat and shake to coat. Heat large pot or dutch oven with oil over medium heat. Add green peppers, onion and garlic. Saute until soft, then add tomatoes, zucchini and carrots. Cook for 5 minutes. Remove seasoned meat from bag, shaking off any excess flour. Add meat to pot and cook until meat is browned.
2. Add chicken stock and beer, bring to a boil. Stir and reduce heat to simmer. Add potatoes, stir and cover to simmer for 30 minutes. Add artichoke hearts just before serving, stirring to let stew heat them through.
3. Top stew with fresh basil and cilantro or whatever herbs you have on hand. Serve with whole wheat naan bread or your favorite fresh bread choice.
This stew is customizable with whatever veggies you have on hand. You can also substitute water for the beer if you want to. Make it your own! Thanks again to Ocean Mist Farms for the artichokes!
(You might be wondering why I used canned potatoes. I had them leftover from a similar soup recipe from the Eat Clean Diet Cookbook. Of course you could use fresh potatoes if that’s what you have on hand.)
Speaking of artichokes, our contest to win a box ended yesterday. Did you win? Click here to find out!
Hi! I’m Alysa – dietitian, baseball wife, mom, celiac, justice advocate, and proud wearer of onion-goggles. From food & fitness to faith & family, I believe there’s inspiration to be tapped in our everyday lives. Join me! To learn more, click here.
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