I found it! Chile artichoke stew
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. |
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! |
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 |
Thanks so much for sharing. It looks delish!
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Originally Posted by Geri B
(Post 7981875)
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! 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! |
Hummm....I wonder if you could substitute cardoons for the artichoke hearts in this recipe?
~C |
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