Stewed Beef With Artichokes And Olives
From juels 16 years ago
- 120 minutes to make
- Serves 6
This is a really different way of cooking stewed beef . Yoghurt, white wine, artichokes and olives give it a unique flavor. Can be cooked in a dutch oven or a crock pot. For crock pot increase the cooking time to 6 hrs.
Ingredients
- 4 tbsp plain yoghurt shopping list
- grated rind of 1 lemon + juice of 1/2 lemon shopping list
- 2 garlic cloves, chopped shopping list
- 3 tbsp olive or vegetable oil shopping list
- 1 tsp ground cumin shopping list
- 1tsp salt, pepper to taste shopping list
- 1 lb cubed beef (used for stewing) shopping list
- 1 onion, chopped shopping list
- 2/3 cup dry white wine (the one you would normally like to drink) shopping list
- 14 oz canned stewed tomatoes (undrained and chopped), OR you can use 1 lb fresh tomatoes, skin off and chopped shopping list
- 1 tbsp tomato paste shopping list
- 1 tsp of sugar shopping list
- 2 tbsp chopped fresh oregano, OR 1 tsp dried shopping list
- 1 tsp dried thyme, OR 2 sprigs fresh, stems removed shopping list
- 1/2 cup green kalamata olives, OR pimento stuffed olives, sliced in rings shopping list
- 14 oz canned artichoke hearts, drained and quartered shopping list
- 2 tbsp fresh parsely, chopped shopping list
How to make it
- Put the yoghurt, lemon rind, lemon juice, garlic, 1 tbsp. of oil, cumin, salt and pepper in a large ziplock bag, seal and squeeze/ shake to mix. Add the beef to the ziplock, seal and shake to coat. Let marinate in the fridge for 1 hr.
- After the meat is done marinating, heat 1 tbsp. of oil in a dutch oven, or a stew pot. Add the beef in batches and sautee for about 5 min., or until brown on all sides. Remove the meat and set aside.
- If you have liquid in your pot at this point, let it reduce until thickened and add to the meat.
- Add the remaining tbsp. of oil to the pot and fry the onion util softened and lightly caramelised.
- Pour the wine into the pot, stir in any glazed bits from the bottom and bring to a boil. Reduce the heat and return the meat to the pot, then stir in tomatoes, tomato paste, sugar, oregano and thyme.
- Cover with a lid and simmer on low for about 1 1/2 - 2 hrs, or until beef is tender. If you run out of liquid during cooking, add a little chicken broth.
- Stir in the olives and artichokes and simmer for 10 more min. Then stir in parsely and turn off the heat. Serve hot over rice.
- For those who don't like cooking with wine, you can substitute chicken broth. This dish is equally great with lamb.
this is the actual photo, downloded first one by mistake, can't figure out how to remove it
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The Rating
Reviewed by 9 people-
This looks great, I am a big artichoke fan, this sounds very good!
mark555
in Center Of The World Ma' Center Of The World loved it
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OMG... love it! Olives, artchokes...some of my favorite ingredients. Thanks for sharing.
sparow64
in Sweetwater loved it
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This recipe is well developed and the flavors do combine well. Love it,especially the artichokes and olives.
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