Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef-stew meat, cut into 2-inch cubes
- ½ cup flour
- 1 large onion, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 cup dry red wine
- 6 large carrots, peeled and cut into 1-inch-thick diagonal slices
- 1 medium celery root, peeled and cut into 1-inch cubes
- 10 fresh artichoke hearts
- 2 cups cracked green olives, pitted
- 2 tablespoon fresh rosemary leaves
- ¼ cup grated orange rind
- 1 allspice berry
- 1 clove
- 1 quart beef broth
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup minced parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
708 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 62 grams protein; 142 milligrams cholesterol; 2106 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Return the beef to the pot.
- Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.
2 hours 45 minutes
Dining and Cooking