Servings: 4 servings
Author: Marvellina
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  • 1 1/2 lbs of beef for stew/braising (cut into large chunks)
  • 2 Tbsp all-purpose flour
  • 2 Tbsp olive oil
  • 1/2 cup dry red wine
  • 1/2 cup water
  • 4 oz button mushrooms
  • 12 oz can/jar of artichoke hearts (cut into small chunks)


  • 2 Tbsp olive oil
  • Small bunch of fresh thyme
  • 1 onion (roughly chopped)
  • 1/2 cup dry red wine
  • 2 Tbsp tomato puree
  • 1 tsp of cayenne pepper
  • 1 garlic clove (peeled and crushed)
  • Pinch of salt and freshly ground black pepper


  • Place the beef along with the marinade ingredients in a glass dish to be marinated overnight
  • The next day, lift the beef out of the marinade and reserve the marinade juice. Heat the oil in a large pot. Brown the beef in small batches. Don't overcrowd the pot or the beef won't be browning properly. Do this until you have browned all the beef and set aside. Stir in the all-purpose flour, marinade liquid, red wine and water. Stir to mix everything. Place the beef back in there, bring it to a boil and then cover and lower the heat to let it simmer for the next 2 hours or until the beef is tender
  • After the beef is tender, add in the mushrooms and artichoke hearts and cook for another 30 minutes. Bring it to a boil again and the sauce should be quite thick. Have a taste and add more salt if needed
  • Pour over cooked pasta or serve with steamed rice if you prefer