Beef Stew with Artichokes and Champignons

The beef stew with artichokes and champignons is a hearty and flavorful dish that blends the intense taste of the meat with the freshness of the artichokes and the earthy flavor of the mushrooms; let’s discover the recipe.

Ingredients

• 500 g of beef for stewing (cut into cubes)
• 4-5 artichokes
• 250 g of fresh champignons
• 1 small onion
• 2 cloves of garlic
• 250 ml of robust red wine
• 500 ml of beef or vegetable broth
• Flour, for dusting the meat
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs like rosemary or thyme (optional)
• Freshly chopped parsley, for garnishing
• 1 lemon (to prevent artichokes from darkening)

Preparation

1. Prepare the artichokes by removing the tougher outer leaves, cutting off the tips, and removing the inner choke. Keep them in lemon water to prevent darkening.
2. In a large casserole or pot, heat a drizzle of extra virgin olive oil and sauté the chopped onion and crushed garlic until they are translucent.
3. Dust the beef cubes with flour and brown them in the pot until they are well sealed and golden on all sides.
4. Deglaze with red wine and let the alcohol evaporate for a few minutes.
5. Add the drained and quartered artichokes, and cleaned and sliced champignons.
6. After a few minutes, add the hot broth until it covers all the ingredients. Add salt, pepper, and chosen aromatic herbs.
7. Cook over medium-low heat, covered, for about 1 and a half hours or until the meat is tender and the sauce has thickened.
8. Adjust the seasoning with salt and pepper and, if needed, cook further over low heat without the lid to reduce the sauce further.
9. Garnish with chopped fresh parsley before serving.

Curiosity

Stewing is a slow and lengthy cooking method that allows the meat to become particularly tender and absorb all the flavors of the liquid in which it cooks. This type of cooking has ancient origins and is found in different culinary cultures, with local variations and ingredients typical of each region. In Italy, stew is often accompanied by polenta or a good homemade bread to soak up the remaining sauce.

For an even more Italian touch, you could pair this dish with a nice glass of full-bodied red wine, like a Chianti or a Barolo, which will complement the richness of the stew’s flavors admirably.