Meat stew with artichokes
This recipe is a delicious meat stew with artichokes. Prepare it as a main dish, serve with salad and dessert, and see how everyone you cook for enjoys your creations.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 500 grams meat, for stewing (beef or pork)
- 1 kilo artichoke
- 1 glass pea, full, fresh or frozen
- 1 yellow onion, medium
- 4 cloves garlic
- 4 tablespoons red beefsteak tomato, fried
- 1 tablespoon all-purpose wheat flour, heaped with flour
- 7 tablespoons olive oil
- 1/2 glasses white wine
- 4 glasses water of roses
- 1/2 teaspoons dried thyme
- table salt
- black pepper
- potatoes, homemade fries
Preparation
0 mins
0 mins
Low
- Prepare the artichokes by removing the greener leaves, cutting the tips, and peeling the stem.
- Cut the artichokes into quarters and place them in water with lemon to prevent oxidation.
- Now prepare the sofrito. Peel the onion and chop it very finely. Peel the garlic and chop it finely.
- Put 4 tablespoons of olive oil in a frying pan and sauté the onion and garlic. Add half a small tablespoon of salt.
- While the sofrito is being prepared, we will sauté the meat. Cut the meat into cubes for the stew and then place it in a large bowl.
- Add 1/2 small tablespoon of salt and a little ground black pepper.
- Then sprinkle with the tablespoon of flour. Stir well so that all the meat is coated with a thin layer of flour.
- Take a pot to make the stew and add the remaining 3 tablespoons of oil. Turn the heat to high and when the oil is hot, sauté the pieces of meat in batches.
- When one batch gets color, remove it to a plate and add another batch. Continue like this until all the meat is sautéed and set it aside on a plate.
- Now we will have some crust left at the bottom of the pot. Add the white wine and increase the heat.
- Let the wine evaporate while scraping the bottom of the pot with a wooden spoon to release the crust.
- When the wine has reduced by half or more, add the water, thyme, fried tomato, artichokes, peas, and the reserved meats.
- When the garlic and onion sofrito is ready, add it to the pot and let it cook over medium heat until the meats are tender.
- Watch during cooking to ensure the stew does not run out of water, and if necessary, add a little more. But keep in mind that in the end it should have a little broth left.
- When the meats are tender, taste for salt and if necessary, add a little more salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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