Pennyhal

Beef Pot Pie

2lbs ruond steak, cut in cubes or stew meat
salt, pepper
Flour
4 tbs oil
2 tbs butter
4 cloves garlic peeled
1 lb mushrooms cut in halv
1 4oz can diced green chiles, oil and all
1/4 tsp marjoram
1/2 tsp dill weed
1 cup red table wine or beef broth
1 tbs wine vingar
2 cups cooked artichoke hearts -I use the frozen ones

Sprinkly meat with salt and pepper, roll in flour. In a large heavy frying pan (I use a teflon pan to brown meat then trasfer to a stew pot) combine oil and butter with garlic. Brown meat. Set meat aside and discard garlic.

Add mushrooms to pan, cover and simmer for about 7 minutes. Add chilies. Return meat to pan; add marjoram, dill weed, wine and vinegar. Cover and simmer very slowly for about 1 1/2 hours, stirring occasionally. Add artichoke hearts. Heat and serve.

Freezes well.

Geri B

Interesting....I would use broth not wine. Only I cuo? Do you serve over rice, pasta, mashed potatoes or just by itself? I've never incorporated artichoke hearts in any cooking recipe, except a dip ( once).
Glad you found the recipe!

tropit

That looks delicious! Thanks for taking the time to find it and post it. I still have leftover wine from the holidays, so this is a perfect place to use it up.

~ C

LavenderBlue

Thanks so much for sharing. It looks delish!

Pennyhal

I serve it with biscuits or an oatmeal bread that I make, otherwise, just in bowls like stew.

You don't want to put artichokes hearts in too soon as they will fall apart if cooked a long time. Of course, as I reheat it they artichokes do lose their shape somewhat, but it doesn't matter. Still tastes good!

One cup sounds weird, but it works well. It is a thick hearty stew. No reason why you couldn't add more!

tropit

Hummm....I wonder if you could substitute cardoons for the artichoke hearts in this recipe?

~C