This recipe does take some time, but if you split up the steps and do your prep work in advance, you’ll be good to go for a great weekend meal. This is a rich dish where the meat just melts in your mouth. This makes a lot, so you can actually feed lots of people or freeze some after you’ve had dinner. It’s fantastic!
And my changes in [xxx]…
- 2 lbs chuck steak, cut into cubes [I use new york steak…I just like this cut of meat and the bit of fat that’s on here adds to the flavor]
- 2 onions, coarsely chopped
- [a mix of parsley, 6-8 cloves of garlic, salt, peppercorns (I put in at least 10, but I also like the flavor)]
- 1 tbl spoon of red wine vinegar
- 1 bottle full bodied red wine
- 4 tbl spoons olive oil
- 3 celery stalks, chopped
- 1/2 cup flour [I used tapioca flour – it’s an amazing thickener. you need 2-3 tablespoons…add more if you want to after you check]
- 1-2 cups beef broth
- 1 can of tomato paste
- 60z of mushrooms, brown or crimini, pre sliced
- 2-14 oz can s of artichoke hearts, halved [the original calls for one can, but I add two – this is such a great addition to this dish]
- mashed sweet taters or butternut squash as a side dish
- Place meat, onions, 3rd bullet mix, vinegar, wine in a zip lock, mix well and stick in fridge for at least 24 hours.
- the next day, preheat oven to 325 degrees. Using slotted spoon, remove meat cubes and onions from marinade (RESERVE MARINADE).
- Heat oil in a large skillet. Brown meat/onions in batches, transfer to dutch oven. Add celery to pan and saute until lightly browned. Remove and place with meat and onions.
- Add marinate to skillet, add flour. Whisk together over high heat until you reach a boil, turn down. Add broth and tomato paste, make sure everything is mixed well.
- Carefully pour the liquid into the meat mix, add artichokes, mushrooms.
- Mix well together, place in preheated oven for 2 hours.
- Serve with mashed sweet taters or squash. AMAZING.