How to make it

  • Season beef with salt and pepper. Shake in a bag with the flour. Remove from bag and brown in oil on all sides in dutch oven over med-high heat.
  • Add onion and saute until soft then add oregano, carrots, tomatoes, bay leaf and stock. Bring to a boil then lower to simmer for 1 1/2 hours.
  • After 1 1/2 hours, add the steamed artichoke hearts and sauteed mushrooms. Taste sauce and adjust seasonings if needed. Simmer for one more hour.
  • If using olives, add at the very end of cooking, along with most of the parsley. Ladle stew into shallow bowls and garnish with remaining parsley.

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