Recipe

Stewed Beef With Artichokes And Olives Recipe

Add Step-by-Step Photos	Juels / All my dishes 1 year, 1 month ago 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. Prep:60m Cook:120m Servings:6	Juels
	beef with a meditarranian spin

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Ingredients

4 tbsp plain yoghurt

grated rind of 1 lemon + juice of 1/2 lemon

2 garlic cloves, chopped

3 tbsp olive or vegetable oil

1 tsp ground cumin

1tsp salt, pepper to taste

1 lb cubed beef (used for stewing)

1 onion, chopped

2/3 cup dry white wine (the one you would normally like to drink)

14 oz canned stewed tomatoes (undrained and chopped), OR you can use 1 lb fresh tomatoes, skin off and chopped

1 tbsp tomato paste

1 tsp of sugar

2 tbsp chopped fresh oregano, OR 1 tsp dried

1 tsp dried thyme, OR 2 sprigs fresh, stems removed

1/2 cup green kalamata olives, OR pimento stuffed olives, sliced in rings

14 oz canned artichoke hearts, drained and quartered

2 tbsp fresh parsely, chopped

Directions

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.

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Comments

mark555 1 year, 1 month ago said:
This looks great, I am a big artichoke fan, this sounds very good!

sparow64 1 year, 1 month ago said:
OMG... love it! Olives, artchokes...some of my favorite ingredients. Thanks for sharing.

trigger 1 year, 1 month ago said:
This recipe is well developed and the flavors do combine well. Love it,especially the artichokes and olives.
Five forks

shanya2 1 year ago said:
This dish sounds scrumptious. Can't wait to try it

pieplate 11 months, 1 week ago said:
This sounds excellent, and very Greek. I particularly like that you aren't using any pre-packaged flavors. I'll be trying this one out, after the holidays, when our systems can take something hearty again.

notyourmomma 10 months, 3 weeks ago said:
I love all the ingredients and the method of cooking would make it very tender and toothsome. YUMMY

theiris 10 months, 3 weeks ago said:
This is beautiful! Thanks for sharing. Mare

michellem 9 months, 1 week ago said:
What a great recipe. I love those crock pot days!

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