12ozcan/jar of artichoke hearts(cut into small chunks)
Marinade:
2Tbspolive oil
Small bunch of fresh thyme
1onion(roughly chopped)
½cupdry red wine
2Tbsptomato puree
1tspof cayenne pepper
1garlic clove(peeled and crushed)
Pinch of salt and freshly ground black pepper
Instructions
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